How to make Gennaro Contaldo’s spaghetti with broad beans, cherry tomatoes and goat’s cheese

Dinner parties are out, supper with friends is in – and you can’t go wrong with this light summer dish from Gennaro Contaldo’s Passione.

“It’s extremely simple to prepare and looks lovely and colourful,” writes Gennaro in his famous cookbook.

Just make sure you get the freshest broad beans and tomatoes, ’cause Gennaro’s all about fresh produce…

Print Recipe

Nutrition Facts

Spaghetti with broad beans, cherry tomatoes and goat’s cheese

Amount Per Serving

Calories 666 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 7g44%

Cholesterol 12mg4%

Sodium 110mg5%

Potassium 550mg16%

Carbohydrates 75g25%

Fiber 7g29%

Sugar 6g7%

Protein 21g42%

Vitamin A 784IU16%

Vitamin C 26mg32%

Calcium 92mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Spaghetti with broad beans, cherry tomatoes and goat’s cheese

Anyone for pasta?

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Italian

Servings: 4

Calories: 666kcal

Author: Gennaro Contaldo

Equipment

• Large saucepan
• Large bowl

Ingredients

• 300 g fresh broad beans (shelled weight)
• 300 g cherry tomatoes quartered and deseeded
• 100 ml extra virgin olive oil plus a little extra to serve
• 2 garlic clove finely chopped
• 20 fresh basil leaves plus a few extra to garnish
• 1/2 red chilli finely chopped (optional)
• 300 g spaghetti
• 100 g mild goat’s cheese diced
• salt
• freshly ground black pepper

Method

• Blanch the broad beans in a large saucepan of lightly salted boiling water for one minute, drain, rinse in cold water and drain again. Slip the skins off the broad beans and set aside.
• Put the tomatoes, olive oil, garlic, basil, chilli (if using) and some salt and pepper in a large bowl and mix well. Then stir in the broad beans and leave to marinate while you cook the pasta.
• Bring a large pan of lightly salted water to the boil and cook the spaghetti until al dente. Drain and add to the tomato and broad bean mixture, together with the goat’s cheese. Mix well and serve immediately, sprinkling some freshly ground black pepper, a drizzle of olive oil and a few basil leaves on top of each portion.

Nutrition

Calories: 666kcal | Carbohydrates: 75g | Protein: 21g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 110mg | Potassium: 550mg | Fiber: 7g | Sugar: 6g | Vitamin A: 784IU | Vitamin C: 26mg | Calcium: 92mg | Iron: 3mg

Gennaro’s Passione: The Classic Italian Cookery Book by Gennaro Contaldo is published in hardback by Pavilion, priced £14.99 Amazon.

Try Gennaro’s filled soft amaretti

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