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FOOD 12 | SUNDAY • 3 MARCH 2019 maltatoday • 500g broad beans, in pods • 80g fresh peas, shucked • Salt, to taste • 2tbsp olive oil • 1 lemon • 200g pasta • 50g pekorin • 1-2 cloves garlic • Mint, to taste • Basil, to taste Method 1. Boil a large pot of water and season (roughly 2.5% salt should be added in relation to the water) 2. Remove the broad beans from the pods and place them in the pot of water for 2 minutes. 3. Once blanched, cool them un- der a running tap and shuck. 4. Add the pasta. 5. Add oil to a pan and crush and peel the garlic. Gently fry in the pan. 6. Once the pasta is 2 minutes from being ready, add the beans and the peas to the pan with garlic. 7. Add a cup of the pasta water and allow to reduce. 8. Add the pasta to the pan and add a bit more of the pasta water. 9. Add some EVOO and stir vigour- ously so as to emulsify the pasta water and the oil. 10. Chop the mint and basil. 11. Remove the pasta from the heat source and add the herbs and the zest of a lemon. 12. Add the cheese and stir once again. 13. Taste to adjust the seasoning and plate. Gastronome at Gourmet Today and Mediterranean Culinary Academy Spaghetti with broad beans and peas CHARLES GRECH Bin 2 Shiraz Mataro 2014 Penfolds, Australia Bin 2 Shiraz Mataro is a classic Penfolds wine, steeped in nineteenth-century tradition. Typically it is a generous medium-bodied wine based on shiraz, but shot with the aromatics and muscular strength of mataro. It's best to drink early, but like many of Penfolds reds can last the distance in the cellar. Bouquet: Scents of black olive and dark black cherry laced with mixed spices/herbs, Dark chocolate notes and a skerrick of liquorice. Palate: Mataro's green tea-leaf characters immediately apparent, as is Mataro's inky/ rubbly palate imprint. Grainy/particulate/powdery tannins throughout. Ditto, barely perceptible oak (some vanillin, crushed biscotti f lavours). Evocative Shiraz fruits and savouriness dominate the mid-palate. Refreshingly medium-bodied, enticingly textured. Food Affinities: veal, roast chicken, planked salmon. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA For vegetarian pasta with a difference, try this green recipe made with peas and broad beans Kurt Mifsud Ingredients This recipe first appeared on Gourmet Today TV in February 2019. Catch Gourmet Today on Thursday at 6.30pm on TVM