Broad Bean Pasta

24/10/2019

Fresh broad beans are a great source of protein and folic acid. Speed up your recovery after an intense workout with this delicious pasta dish perfect for a mid-week supper. If you'd like to keep this recipe vegetarian you could leave the lard/pancetta out.

Serves: 2

Prepare: 10 minutes

Cook: 15 minutes

Ingredients:

  • 350g fresh broad beans, podded
  • 2-3 tbsp extra virgin olive oil
  • 1 garlic cloves, halved
  • 100g smoked lard or pancetta, diced
  • 100g cherry tomatoes, halved
  • 25g fresh mint or basil
  • 180 g pasta, chifferi rigati or similar shape - orecchiette or farfalle
  • 2 tbsp pecorino cheese, plus extra to serve
  • chilli flakes, optional

1. Pod the broad beans and give them a good rinse under running water. Put them aside.

2. Heat the oil in a medium non-stick pan and cook the lard or pancetta until golden brown then add the garlic and chilli. Next, add the tomatoes and broad beans and cook over a gently heat for 15 minutes, stirring gently until the beans are tender. Adjust the seasoning to taste and add some of the pasta water if it seems dry.

3. Meanwhile, cook the pasta al dente in a large pan of boiling water according to the pack instructions. Drain loosely and return to the pan.

4. Stir in the broad bean mixture, pecorino cheese and basil/ leaves and toss well together. Finish with a grind of black pepper and a good trickle of olive oil and chilli flakes. Divide between two pasta bowls and serve with extra cheese.

Tip: The secret to this simple Italian classic is to cook the vegetables as slowly as possible so the moisture evaporates and the vegetables become meltingly tender.

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