- 7 ounces Broad bean (frozen, or if using fresh, 800 grams)
- 1 small Onion
- 1 Garlic clove
- 2 stalks Celery
- ¼ bunch Arugula (about 25 grams)
- 3 tablespoons Olive oil
- 5 ounces Tortiglioni pasta (preferably whole-grain)
- 1 piece Pecorino cheese (about 20 grams)
Thaw beans. Blanch 1 minute in boiling salted water, drain, rinse and remove skins (Cooke fresh beans 7-8 minutes).
Peel the onion and chop finely. Peel garlic and cut into thin slices.
Rinse celery, trim, remove strings and cut into 5 mm (approximately 1/4 inch) cubes.
Rinse arugula, shake dry and remove the stems. Set 5 leaves aside. Puree remaining arugula with 1 1/2 tablespoons olive oil.
Cut remaining arugula into thin strips.
Cook the pasta according to package directions in plenty of boiling salted water until al dente. Heat the remaining olive oil in a skillet 6 minutes before end of pasta cooking time. Add onion, garlic and celery and sauté over medium heat until translucent, about 3 minutes.
Add beans to the skillet and sauté 2 minutes. Grate Pecorino.
Drain the pasta and mix with the beans. Season with salt and pepper. Mix in arugula strips and pureed arugula with oil. Sprinkle with Pecorino.