The Times Magazine - UK (2022-01-29)

The Times Magazine 35

cooked until soft. Remove and set the
pan aside, keeping the water. Add the
pasta to this water and cook as per
packet instructions. Heat the olive oil
in a pan, add the chilli and anchovies,
gently heat, then add the broccoli.
Allow to break down and form a sauce,
then add the pasta. Toss well with a
drizzle of olive oil and a spoon of the
cooking water. Top with the cheese.

3. BROAD BEAN, PEA AND MINT

• 2 tbsp olive oil


• 200g broad beans, podded


• 400g frozen peas


• Handful of fresh mint, lemon rind
  and feta

Cook the pasta in salted boiling water as per packet

instructions. While it’s cooking, place another pan

over a medium heat and add the broad beans

with a large pinch of salt. Once the broad beans

have heated through, add the frozen peas and

mint. Place a lid on the pan and heat gently for

3 minutes. Drain the pasta and toss with the veg

and a few spoons of the pasta cooking water to

emulsify. Add the lemon rind and finish with

diced feta and milled black pepper.

Eat!

PASTA

PHOTOGRAPHS Romas Foord