Pecorino Romano PDO is a sheep cheese with a characteristic aroma.

INGREDIENTS

• 11 oz spaghetti
• 3 oz of grated Pecorino Romano PDO
• 17.5 oz broad beans
• 1 small fresh onion
• a drop of extra virgin olive oil

DIRECTION:

Take the beans out of their pods and put them in boiling water for 10 seconds. Clean and fry the onion with a little oil, add the beans and cover with water. Add salt and pepper and add mint leaves to taste. Leave to cook for a few minutes before whisking the mixture together to form a green, smooth and homogenous liquid. Cook the spaghetti according to instructions in slightly salted water. When al dente, drain the pasta and conserve a little of the cooking water. In a frying pan heat the Pecorino Romano PDO, the coking water and the pepper until it forms a cream. Distribute the broad bean sauce and the spaghetti on plates, sprinkling Pecorino Romano PDO and pepper on top.