Pasta con Caprino fresco e fave

 

Ingredients
serves 4

500g fresh broad beans, fresh (approx 2kg in their pod)

1 onion, peeled and thinly sliced

375ml dry white wine

½ tsp sugar

300g  pasta

4 tbsp olive oil 

1 tbsp lemon juice

150g Caprino fresco, (soft goat's cheese)

10g fresh mint, roughly chopped

Ground white pepper

Salt 

freshly Ground black pepper

grated zest of one lemon

Method

Firstly bring a pan of water to a boil then add the broad beans. Bring back to a boil for a minute then drain. Cool them down with cold water then remove the skin by cutting a small slit with a sharp knife and gently press the inside out.  Set aside in a bowl of cold water.

Next in another pan on a low to medium heat add 3 tbsp of olive oil and gently fry the onions until soft.  Add the wine, sugar, most of the mint and a pinch of salt and white pepper. Bring to a simmer and reduce until the wine is all but gone.  Taste and season if needed. Set aside.

Cook the pasta as the instructions on the packet. 

When the pasta is cooked, keep some of the water to on side, then drain. 

Add a splash of the water to the onions, add the broad beans and return to a medium temperature. Add the pasta to the onion and beans and stir to thoroughly mix. Add some more water if it seems too dry. 

Take off the heat. Add a tablespoon of olive oil and the lemon juice. Stir well.

Spoon the pasta into serving bowls, dot the goat's cheese evenly,  sprinkle over the remaining mint leaves, and the lemon zest, grind some black pepper and a drizzle of oil.