400 g./3/4 lb. tagliatelle - 1,200 g./2 3/4 lb. fresh broad beans - 2 cloves garlic - 2 celery stalks with leaves - 1/2 cup extra virgin olive oil - salt, black pepper
Shell the broad beans and boil in covered pan over a slow flame in water equal to double their volume. When half cooked add the garlic cloves, celery in pieces and olive oil. Cook whilst mixing often until a smooth thick cream is obtained (if necessary add very hot water). Boil the tagliatelle and dress with the broad bean purée, olive oil and freshly ground pepper.
N.B. Ingredients are given for 4 portions.
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 | Chardonnay
Trentino D.O.C.
Santa Margherita
Dry and lively, bouquet with hint of golden apples, hint of honey and lime. Smooth and pleasant lingering taste.
Serve at:
8°-10° C.
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