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Broad bean pasta with bacon, cream & mint

A wok serving broad bean pasta with bacon, cream & mint

Broad bean pasta with bacon, cream & mint

Name: Broad bean pasta with bacon, cream & mint
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 300g podded broad beans (about 600g whole broad beans); 1 tbsp olive oil; 150g smoked diced pancetta or bacon lardons; 1 small garlic clove lightly bashed but left whole; 150ml double cream; 50g parmesan finely grated, plus the rind, if available; 400g pappardelle or other flat pasta; small handful of mint leaves picked and finely shredded; ½ lemon zested; crusty bread to serve

Barney Desmazery

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Serves 4

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 4.8 out of 5.4 ratingsRate

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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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Homegrown broad beans are delicious and tender, and appear as one of the first crops of the year. They’re easy to grow from seed, yielding green pods of green or white beans that can be used in salads, soups, dips, pasta and risottos.

Ingredients

Nutrition

Units:

MetricUS

300g podded broad beans

(about 600g whole broad beans)
1 tbsp olive oil
150g smoked diced pancetta

or bacon lardons
1 small garlic clove

lightly bashed but left whole
150ml double cream
50g parmesan

finely grated, plus the rind, if available
400g pappardelle

or other flat pasta
small handful of mint

leaves picked and finely shredded
½ lemon

zested
crusty bread

to serve

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Nutrition: Per serving

kcal769
fat36g
saturates18g
carbs77g
sugars4g
fibre11g

high
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.

Recipe from Good Food magazine, May 2025

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A star rating of 4.8 out of 5.4 ratings

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