This Broad Bean Pesto Pasta is a refreshing twist on a classic! Made with bright green broad beans, fresh basil, and crunchy hazelnuts, it’s packed with flavor and color.
Trust me, this dish is so easy to whip up, you’ll wonder why you didn’t try it sooner! Pair it with a sprinkle of cheese, and you’ll be smiling at every bite. 😊
Key Ingredients & Substitutions
Broad Beans: Fresh is best, but frozen broad beans work perfectly, too! They are tender and packed with flavor. If you can’t find them, consider using peas as a substitute, though the taste will change slightly.
Basil: Fresh basil gives this dish a lovely fragrance. If you’re out of fresh basil, try using parsley or spinach instead, but keep in mind they will change the dish’s flavor profile.
Hazelnuts: Toasted hazelnuts add crunch and nuttiness. If you have nut allergies, sunflower seeds or pumpkin seeds can be a great alternative. Make sure to toast them slightly for extra flavor!
Parmesan Cheese: Grated Parmesan is classic here. If you’re looking for a vegetarian option, ensure your cheese is labeled as such. Nutritional yeast is a nice cheese alternative for a dairy-free version.
How Do I Get the Pesto to a Perfect Consistency?
The right pesto texture makes all the difference! To achieve this, it’s important to balance the ingredients. Here’s how:
- Start with the beans and herbs in the food processor. Pulse them together first to create a coarse mixture.
- Drizzle in your olive oil slowly while the processor runs. This helps emulsify the ingredients and creates a creamy texture.
- If the pesto is too thick once combined, simply add a little reserved pasta water until it reaches your desired consistency.
Don’t rush this step; take your time to find that luscious texture!
How to Make Broad Bean Pesto Pasta Sheets with Basil & Hazelnuts
Ingredients You’ll Need:
For the Pesto:
- 10 oz (300g) fresh or frozen broad beans (shelled)
- 2 cups fresh basil leaves, packed
- 1/2 cup toasted hazelnuts, plus extra for garnish
- 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- Juice of half a lemon
- Salt and freshly ground black pepper, to taste
For the Pasta:
- 8 oz (225g) wide pasta sheets or pappardelle
- Optional: extra basil leaves for garnish
How Much Time Will You Need?
This delightful pasta dish takes about 20 minutes to prepare and cook. It’s super quick and perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Broad Beans:
Start by bringing a pot of salted water to a boil. Once boiling, add the broad beans and let them cook for about 3-4 minutes, until they are tender. After cooking, drain the beans and run them under cold water to cool them down. If they have tough outer skins, just pinch them to pop the tender green beans out!
2. Prepare the Pesto:
In a food processor, combine your cooled broad beans, basil leaves, toasted hazelnuts, grated Parmesan cheese, and garlic cloves. Pulse everything together until it’s coarsely chopped. This fresh mixture will be the star of your pasta!
3. Add Oil and Lemon:
With your food processor running, slowly drizzle in the extra virgin olive oil and squeeze in the lemon juice. Keep blending until the mixture is smooth but still has a little bit of texture. Don’t forget to season it with salt and freshly ground black pepper to taste!
4. Cook the Pasta Sheets:
In a large pot, bring water back to a boil and add a pinch of salt. Cook your wide pasta sheets or pappardelle according to the package instructions until they are al dente. Once cooked, drain the pasta but hold onto a splash of the cooking water just in case!
5. Combine Pasta and Pesto:
Now, return the drained pasta to the pot or a large mixing bowl. Add the broad bean pesto and gently toss everything together until the pasta is well-coated. If the pesto feels too thick, just add a splash of the reserved cooking water until you reach your desired consistency.
6. Serve:
Your beautiful pasta dish is ready to shine! Plate up the pesto-coated pasta sheets and garnish with some chopped or whole toasted hazelnuts and a few fresh basil leaves for that extra flair.
7. Optional:
If you’re a cheese lover, feel free to sprinkle some extra Parmesan on top before serving. Enjoy your scrumptious broad bean pesto pasta!
Bon Appétit! 🍽️
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Can I Use Frozen Broad Beans for This Recipe?
Absolutely! Frozen broad beans work great in this recipe. Just be sure to thaw them before cooking, or you can briefly simmer them in boiling water before adding to your pesto.
How Can I Store Leftover Pesto Pasta?
Store any leftover pesto pasta in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil and warm gently on the stove or in the microwave.
What Pasta Alternatives Can I Use?
If you don’t have wide pasta sheets or pappardelle, feel free to substitute with any pasta shape you have on hand, such as fettuccine or penne. Just adjust the cooking time according to the pasta’s package instructions!
Is There a Non-Nut Option for the Pesto?
Yes! If you have nut allergies, you can replace hazelnuts with sunflower seeds or pumpkin seeds. Toast them lightly to enhance their flavor before adding them to the pesto.