Ingredients (for 4 people)
Shell the broad beans and blanche them in boiling water for 10 seconds. Peel off the outer skin. Sauté the chopped spring onion, add the peeled beans and enough water to cover. Add salt and pepper and a few sprigs of mint. Simmer for a few minutes then blend to form a smooth, greenish cream.
Boil the spaghetti in the usual manner, in lightly salted water and drain while still al dente, making sure to keep some of the cooking water. In a pan, gently simmer and blend the Pecorino with a little of the cooking water and some pepper to obtain the creamy consistency this sauce requires.
Place the creamed broad beans in a heated, deep serving bowl, add the spaghetti and sprinkle with Pecorino Romano and pepper.