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Broad bean and anchovy linguine with a herby pangrattato recipe

Broad bean and anchovy linguine with a herby pangrattato recipe

9 ratings

Created by The Tesco Real Food team

This anchovy linguine makes a simple, yet sophisticated, dish that's perfect for stress-free summer entertaining. Top with garlic and herb breadcrumbs for a little crunch and don't forget a generous helping of Parmigiano Reggiano. See method

  • Serves 4
  • Takes 25 mins
  • 466 calories / serving

Ingredients

  • 350g frozen broad beans
  • 50g tin Tesco Finest Cantabrian anchovies, oil reserved
  • 4 large garlic cloves, 2 finely chopped, 2 finely crushed
  • 50g fresh breadcrumbs (we used crusty bread)
  • 30g pack fresh flat-leaf parsley, finely chopped
  • 1 lemon, zested and juiced
  • 300g Tesco Finest linguine
  • 30g grated Parmigiano Reggiano, plus extra to garnish
If you haven't got linguine, try using spaghetti instead

Each serving contains

  • Energy

    1965kj
    466kcal     23%

  • Fat

    6g 8%

  • Saturates

    3g 13%

  • Sugars

    5g 5%

  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 73.8g Protein 25.5g Fibre 8.9g

Method

  1. Cook the broad beans in a pan of boiling water for 3 mins. Drain, then transfer to a bowl of cold water. Double pod them by pinching the top of the pod to squeeze the vibrant green beans out of the tougher skin. Discard the skins and rinse the beans in a sieve under a cold tap. Finely chop half the beans. Set aside.
  2. Heat half the anchovy oil in a large frying pan over a medium heat. Add the finely chopped garlic, cook for 1-2 mins until fragrant and very lightly golden, then toss through the breadcrumbs. Cook for 4-5 mins, tossing frequently, until golden and crisp, then mix in half the parsley and the lemon zest. Tip into a bowl and set aside.
  3. Cook the pasta according to packet instructions until al dente. Drain, saving a mug of the cooking water.
  4. Meanwhile, wipe out the frying pan and add the anchovies in their remaining oil and cook with the crushed garlic for 2-3 mins, breaking the anchovies down with the back of a wooden spoon, until you have a paste-like consistency. Squeeze over half the lemon juice and stir through 100ml of the pasta cooking water. Remove from the heat and toss through the linguine and Parmesan to create a glossy sauce that coats the linguine, adding a splash more of the cooking water, if needed, to loosen the sauce. Toss through the remaining parsley and the double podded broad beans.
  5. Divide among 4 plates or pasta bowls and serve topped with the crispy pangrattato and a little extra Parmesan.

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