Italian · Lunch
Roman Spring Beans and Peas
Fave, Pecorino e Piselli alla Romana
A Roman spring antipasto of fresh broad beans and peas dressed with shaved Pecorino Romano, mint, and grassy olive oil, the simplest expression of Lazio's primavera season eaten with crusty bread and a glass of Frascati.
$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
385Calories
18gProtein
15gFat
42gCarbs
5gSugar
8gFiber
480mgSodium
22mgChol
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Instructions
1
Prep
Shell 360g fresh broad beans and 200g fresh peas. Zest 1 lemon and juice it. Tear 4 tbsp fresh mint leaves. Shave 60g pecorino romano with a peeler. Slice and lightly toast 120g rustic bread. Whisk together 6 tbsp olive oil, 2 tsp lemon juice, lemon zest, 0.5 tsp salt, and 0.5 tsp black pepper.
2
Boil
Bring a medium pot of salted water to vigorous boil. Drop broad beans in, cook 90 seconds until just-tender. Add peas, cook another 90 seconds until bright green. Drain immediately and plunge into iced water 60 seconds to stop cooking.
3
Finish
Drain beans and peas. Gently squeeze each broad bean between thumb and forefinger to pop the inner bean from its grey skin; discard skins. Combine peeled beans with peas. Toss with prepared dressing until evenly coated.
4
Plate
Transfer dressed beans and peas to shallow bowls at room temperature. Scatter shaved pecorino generously over the top, scatter torn mint alongside, drizzle with 1 tsp grassy olive oil per bowl, finish with a pinch of flaky salt, and serve with toasted bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) fresh broad beans
- 200g (7.1 oz) fresh garden peas
- 90ml (6 tbsp) extra virgin olive oil
- 2 tsp fresh lemon juice
- 1 lemon zest
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 60g (2.1 oz) Pecorino Romano
- 4 tbsp fresh mint leaves
- 120g (4.2 oz) rustic country bread