Name: Pasta with nut paste, pears & broad beans
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Pasta with nut paste,pears & broad beans; 1/2 cup (80g) almonds, roasted; 1/2 cup (50g) walnuts, roasted; 2 clove garlic, crushed; 1/4 cup firmly packed watercress sprigs; 1/2 teaspoon freshly ground black pepper; 1/2 cup (125ml) extra virgin olive oil; 400 gram spelt penne pasta; 2 pears (460g), unpeeled, cored, cut into eight wedges; 1 tablespoon olive oil; 2 cup (240g) frozen broad beans, blanched, peeled; 1 1/2 cup firmly packed watercress sprigs, extra; 1/3 cup (25g) shaved pecorino or parmesan

Ingredients

Pasta with nut paste,pears & broad beans

1/2 cup (80g) almonds, roasted

1/2 cup (50g) walnuts, roasted

2 clove garlic, crushed

1/4 cup firmly packed watercress sprigs

1/2 teaspoon freshly ground black pepper

1/2 cup (125ml) extra virgin olive oil

400 gram spelt penne pasta

2 pears (460g), unpeeled, cored, cut into eight wedges

1 tablespoon olive oil

2 cup (240g) frozen broad beans, blanched, peeled

1 1/2 cup firmly packed watercress sprigs, extra

1/3 cup (25g) shaved pecorino or parmesan

Method

Pasta with nut paste,pears & broad beans

1.Process nuts, garlic, watercress and pepper until finely chopped. With motor operating, gradually pour in ¼ cup of the extra virgin olive oil until combined. Season with salt to taste.

2.Cook pasta in a large saucepan of boiling water until almost tender, about 8 minutes. Reserve ½ cup pasta cooking water; drain pasta. Return pasta to pan; cover to keep warm.

3.Meanwhile, season pears. Heat olive oil in a large frying pan over medium heat; cook pears 2 minutes each side or until golden. Drain on paper towel.

4.Add nut paste to pasta with enough reserved cooking water for paste to coat pasta (do not return the pan to the heat or the nut paste will thicken and the mixture will become dry). Add pear, beans and the extra watercress; toss gently to combine. Season.

5.Serve pasta topped with cheese; drizzle with remaining extra virgin olive oil.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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