Ingredients:

• 300g broad beans (fresh/frozen)
• 400g paccheri
• Handful of mint leaves
• 3 tablespoons Parmesan (grated)
• 2 Benna Ġbejniet Moxxa (crumbled)
• 2 cloves of garlic
• 3 tablespoons extra-virgin oil
• 25g pine nuts
• 200g Benna Irkotta
• 2 tablespoons Benna Whole Milk
• Salt and Pepper

Method:

1. Bring a large pan of salted water to the boil. Add the broad beans to the boiling water for a minute (a sieve is useful), then dip them into ice cold water, at which point the skins should pop off. Remove the skins and leave the water to boil.
2. Cook the pasta in the same boiling water according to the packet’s instructions.
3. In a blender, pulse the broad beans, mint, Parmesan cheese, the crumbled Ġbejniet Moxxa, garlic, olive oil and a generous pinch of salt and pepper. Transfer the pesto into a large bowl.
4. Toast the pine nuts in a small pan until they start to pop and brown.
5. In a small bowl, combine the Benna Irkotta with the Benna Whole milk.
6. Reserve some pasta cooking water and draing the rest of the pasta. Add to the bowl of pesto and stir in some of the pasta cooking water if it seems stiff.
7. Serve with the pine nuts and the Irkotta mixture on top.