Ingredients
Scale
- 900 g (2 lbs) unpeeled broad beans (300 g/10.5 oz without the casing)
- 300–400 g (10.5–14 oz) pasta
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 2 bell peppers, chopped
- ½ red chili pepper, chopped (with or without seeds)
- 2 tbsp olive oil
- 2 tbsp fresh thyme, chopped
- 1 lemon
- 2 ½ dl (1 cup) crème fraîche
- 50–75 g (1.8–2.6 oz) Parmigiano Reggiano, grated
- 4 basil leaves, chopped
- Black pepper, to taste
- Salt, to taste
Instructions
- Remove the broad beans from their pods and discard the pods.
- Bring a pot of salted water to a boil and add the beans. Boil for 2 minutes.
- Prepare a bowl of ice water. Drain the beans and transfer them to the ice water to cool.
- Once cooled, remove the inner casing by gently squeezing each bean. Be careful not to crush them. Discard the casings.
- Heat olive oil in a frying pan over medium heat. Add the chopped onion and a pinch of salt. Sauté until it starts to brown slightly.
- Add the chopped chili and bell peppers. Continue frying for a few minutes.
- Cook the pasta according to the package instructions. When there is 1 minute left, add the peeled broad beans to the boiling pasta. Drain and set aside.
- Add the thyme and garlic to the frying pan. Season with black pepper. Sauté for 1-2 minutes.
- Zest the lemon and add it to the pan along with the juice of half the lemon.
- Add the drained pasta and beans to the frying pan. Mix well.
- Stir in the crème fraîche and grated cheese. Mix until well combined.
- Add the chopped basil and gently toss everything together.
- Plate the pasta and top with extra cheese if desired. Sprinkle with flaky sea salt and drizzle with olive oil for extra flavor. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes