Angela Hartnett's pea, broad bean and goat's cheese pappardelle recipe

We're entering one of my favourite seasons, with its abundance of fresh broad beans and peas. The sweet vegetables pair beautifully with a delicate goat's cheese such as Ticklemore for a real taste of summer. 75g fresh peas (weight when podded) 75g fresh broad beans (weight when podded) 375g dried pappardelle 50ml olive oil A pinch of chopped mint 50g Ticklemore cheese, shaved, Blanch the peas and beans in a small pan of boiling water for two minutes until just cooked. Drain and refresh with cold water to preserve the colour, then leave to one side. Boil enough water to cover your pasta in a large pan. Add some salt, and the pappardelle, allow to settle then stir and cook as instructed on the packet. A couple of minutes before the pasta is ready, heat the oil in a large pan and add the peas and beans. Drain the pasta and add it to the pan. Finish with the mint and shavings of cheese, toss it all together and season with salt and black pepper Add a touch of oil if it is not wet enough and serve immediately. • Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett