Spaghetti with broad bean and pecorino pesto, recipe for a quick lunch!

Spaghetti with broad bean and pecorino pesto, a perfect mix for a simple first course, quick to prepare and with typical spring aromas.

Spaghetti with broad bean and pecorino pesto are a perfect recipe for preparing delicious first courses using seasonal ingredients.

In fact, fresh broad bean pesto is an ideal condiment to prepare with broad beans, soft and tasty, perfect to nibble even raw. To make your first course even tastier, you can also add dried fruit, for example preparing broad bean and almond pesto.

The pesto prepared following this recipe is excellent not only for seasoning pasta, but also to accompany meat or fish main courses. To have this sauce available at other times of the year, you can freeze fresh broad beans and then use them at the right time.

Preparation of spaghetti with broad bean and pecorino pesto

1. To prepare spaghetti with broad bean and pecorino pesto, start by blanching the broad beans in salted water for 5-6 minutes then drain and blend them with the help of an immersion blender together with the basil, olive oil, salt and pepper, keeping some whole.
2. Subsequently, cook the spaghetti in abundant salted water, furrow it al dente and season immediately with the broad bean pesto.
3. Serve and finish by adding a generous sprinkling of grated pecorino romano .

If you liked this recipe, you can also try preparing a classic pasta with broad beans !

Read also

How to make pesto alla genovese: the delicious sauce of the Italian tradition!

storage

We recommend consuming this alternative pesto pasta at the moment, otherwise you can leave it in the fridge for a maximum of 1 day and reheat it if necessary.