Broad bean pasta with bacon, cream & mint
Serves 4
Easy
Prep:
Cook:
Make the most of broad beans with this moreish pappardelle recipe. Remove the pasta and bacon, and you’ll still have a tasty side to serve with a roast
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- 300g podded broad beans(about 600g whole broad beans)
- 1 tbsp olive oil
- 150g smoked diced pancettaor bacon lardons
- 1 small garlic clovelightly bashed but left whole
- 150ml double cream
- 50g parmesanfinely grated, plus the rind, if available
- 400g pappardelleor other flat pasta
- small handful of mintleaves picked and finely shredded
- ½ lemonzested
- crusty breadto serve
Nutrition: Per serving
- kcal769
- fat36g
- saturates18g
- carbs77g
- sugars4g
- fibre11ghigh
- protein28g
- salt1.3g
Method
step 1
Cook the beans in a large pan of boiling salted water for 2-3 mins until just tender. Remove to a colander using a slotted spoon and rinse under cold running water. Pinch off the skins to reveal the bright green centres. The beans can be blanched and the skins removed up to a day ahead. Chill until needed.
step 2
Heat the oil in a large frying pan over a medium heat and fry the pancetta for 4-5 mins until crisp. Stir in the garlic clove and some cracked black pepper, and cook for 1 min more until fragrant. Pour in the cream and add the parmesan rind, if using. Bring to a simmer. Stir well, then stir through most of the parmesan and gently warm through the sauce.
step 3
Return the pan of bean cooking water to the boil and cook the pasta following pack instructions. Drain, reserving a mugful of the water. Tip the pasta into the sauce with the broad beans, mint and lemon zest, set over a low heat and toss everything together, adding a splash of the reserved water to loosen, if needed. Divide between warm bowls, scatter over the remaining parmesan, then serve immediately with crusty bread.
