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Spaghetti with broad beans & mint puree


  • Cook the pasta in plenty of lightly salted, boiling water until al dente.
  • At the same time, pound the mint with 2 pinches sea salt and the garlic using a mortar and pestle to form a smooth paste.
  • Add most of the broad beans and pound some more.
  • Then add the oil, little by little and mix well.
  • Transfer the mixture to a large bowl. Add the grated pecorino with 2 tbsp of the pasta cooking water, if needed, and mix until well combined.
  • Toss the puree with the drained pasta and serve in individual bowls with the retained broad beans scattered on top.
  • from “The Art of Pasta” by Lucio Galletto & David Dale


  • 400 gm spaghetti (or any other pasta)
  • sea salt
  • 5-6 small fresh mint leaves
  • 1 large garlic clove, crushed
  • 1 kg small broad beans (double peeled)
  • 125 ml extra virgin olive oil
  • 100 gm pecorino cheese, grated

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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