• 400g orecchiette
• 1 Tbsp olive oil
• 2 cloves garlic, sliced
• ¼ cup lemon juice
• 1 Tbsp finely grated lemon zest
• ½ cup pouring cream
• Sea salt and cracked black pepper
• 4 cups broad beans, shelled, blanched and peeled
• 1 cup finely grated pecorino, plus extra, to serve
• 2 cups basil leaves
1. Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and set aside, reserving 1 cup of the cooking liquid.
2. Heat the oil in a large non-stick frying pan over medium heat. Add the garlic and cook for 1 minute. Add the lemon juice and zest, cream, reserved water, salt and pepper and bring to the boil.
3. Cook for 2-3 minutes or until slightly thickened. Add the beans and pasta, stir to combine and cook for another minute. Remove from the heat and stir through the pecorino and basil.
4. Divide the pasta between 4 bowls and serve topped with the extra pecorino.
Tips and tricks
• Cooking broad beans takes a little bit of preparation, but it's worth it. Depending on the age of your beans, you'll most likely need to double-peel them. Shell the beans from their pods, and blanch them in salted boiling water for no more than 1 minute. Peel the grey skins to reveal the bright green beans, then refresh them under cold running water to halt the cooking process and retain their brilliant colour.
• Broad beans are in season in spring. When they're unavailable fresh, you can buy them frozen at most supermarkets. Thaw and use them as directed.