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Pasta with Broad beans and Howard Park Sauvignon BlancThis is adapted from a Giorgio Locatelli recipe from the May 2008 issue of Delicious Magazine. The original is rather convoluted and excessive in its use of saucepans! Apart from time the most onerous part is podding the beans. As you can see from the photo I used Gnocchi pasta, Locatelli suggests fresh Pappardelle – which, curse my luck, was unobtainable in my little market town when I needed some! It worked fine with the smaller, standard, pasta.

Extremely Spring-like in its use of fresh broad beans and rocket it also proved a superb match for the ‘green’ flavours inherent in the Howard Park Sauvignon.
White WineWine Tasting Note: Howard Park Sauvignon Blanc, 2007, Western Australia

Soon to be available from Bibendum for £11 per bottle
The punch on the palate perfectly replaces what it lacks in colour; it is rather pale and lemon-juice in colour. The green, grassy, herby, mouth-wateringly juicy fruit is from the portion of grapes sourced from the Pemberton region of Western Australia. For the citrus characteristics and the weighty feel say thanks to the 50% from the Margaret River. Very focused. Very crunchy and fresh. Alcohol 12.5%.

Scribblings Rating – 88/100 [3.5 out of 5]
A wine for Pasta with Broad Beans and Rocket

Although an Italian dish the Pasta with Broad Beans and Rocket worked perfectly with the Aussie Sauvignon – the ‘green’ elements in both simply melded and married wonderfully. The punchiness of the wine is more flavoursome than many an Italian white which is just what this dish requires.

Giorgio Locatelli’s Pappardelle with Broad Beans and Rocket
from Delicious Magazine (serves 6-8)
For the Bean Puree
2 tbsp olive oil
1 small onion finely chopped
300g frozen broad beans, thawed and skinned
10g cold unsalted butter
Heat the olive oil in a pan add the onion and cook for 5 minutes until soft but not coloured. Add the broad beans and cook for a further 5 minutes. Add enough water to just cover the beans and bring to the boil. Cook until beans are cooked and the mixture is quite thick (20 mins or so). Puree with the butter. This puree is spread on the plate under the pasta. (I actually just served it on top)
For the Butter Sauce
100g butter
1 shallot finely chopped
2 black peppercorns
100ml white wine
2 tbsp double cream

Melt a knob of butter, add the shallot and pepper corns. After a minute or two add the wine and reduce by 2/3rds. Add the cream and reduce for a further 2 minutes. Add the remaining butter and whisk until smooth. Season. This sauce is tossed with the pasta ingredients below.

For the Pasta
100g podded broad beans
500g fresh pappardelle
2 tbsp Pecornio plus extra to serve
50g rocket
Cook the pasta as directed on the packet. Toss with the beans, cheese, some black pepper and the rocket. Toss again with the butter sauce.
Serve the pasta on top of the bean puree and garnish with extra rocket and shavings of Pecorino.

1 Comment »

  1. Mmmmmm looks so clean and refreshing. Makes me wish spring would hurry up and get here!

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