There was a touch of spring in this pasta that was part of a nice sunday lunch with friends. It's simple and easy:
1. Saute finely chopped garlic and chili in olive oil [I like lots of garlic and hot chili but adjust to your own taste].
2. Add pre-cooked and peeled broad beans.
3. Add freshly cooked pasta to the pan with some of the water the pasta was cooked in.
4. Mix to coat pasta + season [I only use pepper as there's salt in the pasta water + the parmesan].
5. Add herbs of your choice [we used parsley, mint and basil] + pangritata [crunchy parmesan bread crumbs - reserve some to garnish] and a little parmesan - toss with some additional olive oil to finish.
We served the pasta with a braised artichoke and additional parmesan. There are lots of variations of this pasta that you could do - what about cauliflower, broccoli, fresh peas, anchovies or capers? I'm sure you could come up with many great combinations.
Note: Pangritata, often called 'poor man's parmesan' as it was used as way for Italian peasants to extend, what is, an expensive ingredient. I think this is still a useful technique today but, in addition, pangritata is simply loved for the texture and other flavours it contributes [regardless of whether you are on a budget or not]. It can be used to add flavour and texture to many other dishes as well. So simple but so delicious and crunchy.
To make pangritata:
1. Take some good quality day old bread [mostly I use sourdough] and remove the crusts. Wizz in a food processor until it's bread crumbs [not too fine - chunky will give a better result/texture in the dish]. Do this in batches for a better result.
If you have extra bread and time, make a large batch of crumbs and freeze in meal-size portions so that you have them on hand for a quick pangritata.
2. Put crumbs in a bowl and drizzle with olive oil and mix - add more if you need it.
3. Add grated parmesan and mix.
4. Spread onto a baking sheet and cook at 180 C until crunchy and golden.
Alternatively, you can do this in a pan and vary it by sauteing garlic in the pan before adding the bread crumbs - or even herbs if you like.
