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Pick and Mix
Cacio e Pepe Beans with Grilled Asparagus + Basil Pesto
Klara: I’ve taken inspiration from one of my favourite pasta dishes, Cacio e pepe. Not in the traditional sense but because of the main ingredients – black pepper and Pecorino Romano cheese. By braising the beans in their own liquid, the sauce gets super creamy, just as it does when using starchy pasta water.You can vary the veggie toppings endlessly for this dish, or just eat the beans and sauce as is. Use whatever is in season, like grilled courgette or hispi cabbage or braised leeks.
Cacio e Pepe beans with Grilled Asparagus + basil pesto
Rated 4.4 stars by 5 users
Category
Mains
Servings
2
Author:
Klara Risberg
Klara: I’ve taken inspiration from one of my favourite pasta dishes, Cacio e pepe. Not in the traditional sense but because of the main ingredients – black pepper and Pecorino Romano cheese. By braising the beans in their own liquid, the sauce gets super creamy, just as it does when using starchy pasta water.
You can vary the veggie toppings endlessly for this dish, or just eat the beans and sauce as is. Use whatever is in season, like grilled courgette or hispi cabbage or braised leeks.
Ingredients
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1 shallot, halved
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1 bulb of garlic, halved
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4 bay leaves
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1 dried red chilli
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1 tbsp black pepper corns
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1 tbsp whole fennel seeds
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4 sprigs of thyme
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2-3 parmesan rinds
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300ml vegetable or chicken stock
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40g finely grated parmesan
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I lemon, grilled
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1 bunch of english asparagus
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30g fresh basil leaves
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1/2 lemon a handful of almonds or any nuts you like
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1 small garlic clove
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40ml olive oil
For the Basil Pesto
Directions
For the Beans
Prep a muslin bag or a piece of cheese cloth by simply adding the shallot, garlic bulb, bay leaves, thyme, pepper corns, fennel seeds and chilli and then tie it up.
Add beans and the bean liquid to a medium sized saucepan, pour over the stock, add parmesan rinds and the little bag of spices. Let it all simmer on a low heat until reduced and quite thick and creamy, this will take about 20-30 minutes. Take care not to boil the beans as they will go mushy.
Grill the lemon.
Snap of the bottom of the asparagus and slice them lengthways, when only a few minutes of the beans remaining simply boil the asparagus in well salted water or stock for 2 minutes. Just before serving add the parmesan and lemon zest and season if needed.
For the Basil Pesto
Bash up the almonds in a pestle and mortar, I like to keep the pesto quite coarse. Add the basil and garlic and continue to bash until a thick paste, season with lemon juice, salt and pepper and stir in the olive oil. Keep to one side.
To Serve
To serve, plate up the beans first and top with dollops of pesto, place the asparagus on top and lemon halves on the side.
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