Agretti & Broad Bean Spaghetti

Agretti and Broad Bean Spaghetti

With rocket chopped sauce

Loosely based on a carbonara this pasta dish can be made in the time it takes to boil a pan of water and cook the dried pasta. The key to this pasta is to keep the vegetables as close to raw as you fancy, lots of black pepper and as many herbs as you wish.

Serves 2
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:
180 g dried spaghetti (average portion)
80 g or ½ bag SLF agretti
250 g SLF broad beans
2 egg yolks
1 clove garlic
80 g +/- of your favourite hard cheese
Plenty of fresh ground black pepper
Sea salt flakes
100 g of rocket
2 cloves of garlic or ½ fresh garlic stem
Oil
Red wine vinegar

1. This is a quick cook meal, so get everything prepared before beginning to cook. Start by bringing a large pan of water to the boil with a lid on.

2. Pod the broad beans, strip the agretti from its stem and mix the egg yolks with the grated cheese.

3. Once the water is boiling, blanch the beans for around 30 seconds, then plunge into cold water.

4. Now cook the pasta for between 8 and 11 minutes depending on your pasta.

5. Add the agretti to a large frying pan with a splash of oil over a low heat. Season well.

6. Chop the rocket and fresh garlic than add enough oil to make a sauce consistency, with a splash of vinegar. Season.

7. Once the pasta has cooked turn up the heat under the frying pan and pull over the spaghetti with a ladle of water. Add the yolk and cheese mix and stir well off the heat.

8. Serve with plenty of grated cheese and a drizzle of the chopped sauce. Enjoy!


Chef Notes:
1. The yolks will thicken the pasta cooking water in residual heat. Don’t be tempted to continue cooking once the yolks are in the pan, it will curdle.
2. If the sauce thickens too much, add a splash more spaghetti water.