Tagliatelle with Broad Beans and Goats Cheese (2)

This is from ” Sophie Grigson’s Ingredients Book”.

Tagliatelle with Broad Beans and Goats Cheese (2)
Print Recipe
Tagliatelle with Broad Beans and Goats Cheese (2)
Print Recipe
Instructions
  1. Cook the broad beans in lightly salted water. Drain and cool for a few minutes then pop out of their skins. Cool, cover and set aside.
  2. Bring a large pan of lightly salted water to the boil and add the tagliatelle. Cook according to packet instructions until just al dente.
  3. Beat the goat's cheese with the mint, 1 1/2 tbsps of the olive oil and salt and pepper.
  4. When the pasta is almost done reheat the broad beans in the remaining oil in a small pan.
  5. Drain the pasta, return to the warm pan and mix with the goats cheese mix. Tip into serving bowls then scatter the beans over the top and eat straight away.
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