Sagnarelli with wild broad beans and lemon

dinner · ⏱ 35 min · 4 portions · 85.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/274/sagnarelli-with-wild-broad-beans-and-lemon/