Food and Travel Magazine | Linguine with broad beans and fresh pea…
Linguine with broad beans and fresh pea pesto
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Ingredients
- 250g podded broad beans
- 500g dried Giuseppe Cocco linguine (or De Cecco)
- 300g fresh shelled peas
- 75ml extra virgin olive oil
- 2 garlic cloves, chopped
- 100g parmesan cheese
- 100g blanched almonds, chopped
- pinch caster sugar
- parmesan shavings
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