Bored by yet another rushed sandwich? Bill Granger, the man behind the legendary Granger & Co restaurants, has turned lunch into the most delicious dish of the day.
This all-in-one carbs and veggies dish has a simple flavour profile that makes it perfect for lunch, or to serve with fish or chicken for dinner.
SERVES 4
200g peas, fresh or frozen
200g broad beans, fresh or frozen (skins removed if fresh)
125ml olive oil
2 garlic cloves, finely chopped
Zest of 1 lemon
1 large handful basil leaves
1 handful mint leaves
400g rigatoni pasta
200g ricotta
Freshly grated pecorino romano cheese, to serve
- Cook the peas and broad beans in boiling salted water for 4 minutes, or until quite soft.
- Drain, refresh under cold water and tip into a large bowl.
- Crush the peas and beans with a potato masher or the back of a fork and season with sea salt and freshly ground black pepper. Stir in the olive oil, garlic, lemon zest, basil and mint.
- Cook the pasta until al dente, following the packet instructions. Drain and toss with the peas and beans.
- Serve immediately, with spoonfuls of ricotta and a good grating of pecorino and black pepper.
Now buy the book!
Our recipes are from Australian Food by Bill Granger, published by Murdoch Books, price £20. To order a copy for £17.60 until 14 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.
