fusilloni with broad beans pecorino marjoram
A fresh and vibrant pasta dish that combines the creamy richness of broad beans with the sharpness of Pecorino and the aromatic depth of marjoram. Paired with P
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Cooking tools:
- Immersion blender
- Food processor
- Stockpot
- Skillet
- Colander
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Mixing bowl
- Stove
- Serving bowl
- Plate
Ingredients
- 320g of Fusilloni Rigati Agnesi
- 300g fresh broad beans (or frozen)
- 50g Pecorino cheese, grated
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1/2 tbsp dried marjoram (or fresh if preferred)
- 100ml vegetable broth (or water)
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