Eating In

Serves 4
50ml olive oil
1 clove garlic, finely chopped
Salt and black pepper
375g dried pappardelle
75g fresh peas (podded weight)
75g fresh broad beans (podded weight)
2 preserved lemons, finely chopped
A pinch of chopped mint
Parmesan, grated

Sauté the garlic in olive oil gently, removing from the heat before it colours. Leave to one side. Bring a big pan of water to the boil. Add some salt and the pappardelle. Stir and cook as instructed on the packet. While the pasta is cooking, take the frying pan containing the sauteed garlic and add in the peas and broad beans. Pour in half a ladle of pasta water and cook for a few minutes. Drain the pasta and add it to the frying pan. Throw in the preserved lemon, the mint and a good handful of grated parmesan. Season with black pepper and toss together. If you need to loosen the mix, add a little more pasta water. Serve with extra parmesan on top.