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Sagnarelli with wild broad beans and lemon

Twirl-worthy sagnarelli in a silky shallot-wine sauce.
Wild broad beans and lemon pop through, bright and tender.
Finished with pecorino richness and pink peppercorn warmth.

dinner ⏱ 35 min 650 kcal / portion 85.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Sagnarelli with wild broad beans and lemon
v3 · rb0e705f985 20260727Z1751 500 g broad bean 500 g sagnarelli 2 tsp pink peppercorn 3 tbsp olive oil 1 tbsp lemon juice blanch broad beans and refresh under cold water 🍳 ⏱ 6 min melt butter and sauté shallots until soft and golden 🍳 add wine, sugar, salt and white pepper and simmer until reduced to about a tablespoon 🍳 cook sagnarelli al dente, drain reserving about one cup of the cooking liquid 🌀 return pasta to pot and stir in shallot and wine reduction, broad beans, half the peppercorns and half the olive oil 🍳 adjust seasoning and add reserved cooking liquid if it seems dry 🌀 add lemon juice at the last minute and stir gently spoon into deep serving plates 🔪 dot with pecorino and finish with remaining peppercorns, lemon zest and a trickle of oil Sagnarelli 🥗 50 g butter 8 pieces shallot 400 ml dry white wine ½ tsp sugar salt to taste white pepper to taste 80 g pecorino 2 pieces lemon butter, shallot dry white wine, sugar, salt, white pepper cooking liquid 1 tsp pink peppercorn 1 tsp pink peppercorn 1½ tbsp olive oil 1½ tbsp olive oil lemon juice pecorino, lemon
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Preparation steps

  1. blanch broad beans and refresh under cold water
  2. melt butter and sauté shallots until soft and golden 6 min
  3. add wine, sugar, salt and white pepper and simmer until reduced to about a tablespoon
  4. cook sagnarelli al dente, drain reserving about one cup of the cooking liquid
  5. return pasta to pot and stir in shallot and wine reduction, broad beans, half the peppercorns and half the olive oil
  6. adjust seasoning and add reserved cooking liquid if it seems dry
  7. add lemon juice at the last minute and stir gently
  8. spoon into deep serving plates
  9. dot with pecorino and finish with remaining peppercorns, lemon zest and a trickle of oil

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