Preparation time: 30 min
Recommended wine: Castel del Monte rosé (Puglia)
1- Blanch the broad beans in boiling salted water, drain, remove the skin and set them on one side. Wash the basil, dry gently with a cloth and tear into pieces. Remove the damaged leaves from the prickly lettuce, wash in cold water, drain and cut into strips.
2- Prepare the spring onions by removing the roots, the outside leaves and the toughest green part, wash, chop finely and fry gently in a pan in oil for a couple of minutes, without browning; add the broad beans and peas and continue to fry for 2-3 minutes, stirring with a wooden spoon.
3- Add a ladle of hot water, season with salt and plenty of ground pepper and continue to cook, on a medium flame for 5-6 minutes, stirring occasionally to prevent the mixture from sticking to the pan; then add the prickly lettuce and cook for a further 3-4 minutes.
4- Bring a saucepan of salted water to the boil, add the pasta and cook until it is “al dente”; add the broad beans, peas and prickly lettuce, sprinkle with Pecorino cheese and with roughly torn basil and serve immediately while hot.