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Paccheri with fresh broad beans, gbejniet and basil dressing


For the dressing

  • 4 tbsp olive oil
  • 1 tbsp toasted pine nuts
  • Few basil leaves
  • 1 tbsp grated Parmesan cheese

You will also need

  • 1 tsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, finely chopped
  • 1 large cup fresh peeled broad beans, split in half
  • Salt and pepper to season
  • 1 lemon
  • 200g paccheri pasta, cooked
  • 2 white gbejna
  • Few rocket leaves
  • Extra toasted pine nuts for serving


Start this recipe by preparing the basil dressing. Just pop all the ingredients into a processor and blitz for 10 seconds. Remove and put aside. Next, heat the 1 tsp olive oil and butter in a pan and quickly fry the garlic till soft. Add in the fresh split broad beans, season with salt and pepper and cook for 3-4 minutes until soft. Grate in a little lemon zest and remove off the heat. To serve, mix together the cooked paccheri pasta with the basil dressing and broad beans and spoon into 2 large flat plates. Crumble over the white gbejniet and decorate the top with the rocket leaves and extra toasted pine nuts.

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