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Member recipe

Orecchiette with Aubergine and Broad Bean Sauce

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Cooking time

Prep: 5 minutes Cook: 13 minutes Up to 15mins cooking

Skill level

Easy

Servings

Serves 3

This pasta sauce uses yogurt for a fresh tangy flavour, but you can substitute crème fraîche or single cream, if you prefer.

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Ingredients

  • 250g Waitrose Orecchiette Pasta
  • 200g frozen baby broad beans
  • 2 tbsp Patak's Balti Medium Curry Paste
  • 190g jar Sacla Char-grilled Aubergine Pesto
  • 150g natural bio yogurt

Method

  1. Cook the pasta in a large pan of boiling, lightly salted water for 8 minutes. Add the frozen beans and cook for a further 3-4 minutes until the pasta and beans are tender. Drain lightly, so the pasta is still dripping water in the colander, and return to the pan.

  2. Add the aubergine pesto, curry paste and yogurt and heat through for 30 seconds. Season with a little salt if necessary and serve.

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