Broad bean leaves, often overlooked in cooking, are actually a surprising ingredient: tender, fragrant and slightly bitter, they tell the story of simple peasant tradition. In this recipe they meet the sweetness of spring onion and the bold flavor of pancetta, creating a perfect balance between freshness and savoriness. It’s a dish that smells of spring, of freshly harvested gardens and of honest cooking, able to transform a few ingredients into something authentic and full of character.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 14 oz egg tagliatelle
- 7 oz broad bean leaves
- 3 oz pancetta (flat)
- 1 spring onion
- goat cacioricotta cheese
- extra-virgin olive oil
- to taste salt and pepper
Steps
Wash the broad bean leaves under running water and let them drain. Cut the pancetta into cubes and finely chop the spring onion. Place a pan over medium heat with 5 tablespoons of extra-virgin olive oil and heat it thoroughly; sauté the onion, then add the pancetta and brown it as well.
Bring a pot of water to a boil for the pasta. Add the tagliatelle and cook them for 6 minutes (about halfway through cooking). At this point add the broad bean tops to the water with the tagliatelle and finish cooking them together.
Drain the pasta al dente and transfer it to the pan with the onion and pancetta. A sprinkle of goat cacioricotta cheese completes the dish. Serve it piping hot.
