Broad bean pasta with bacon, cream & mint

Method

1. 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.

2. 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.

3. 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.

Nutrition

calories

769 calories

fatContent

36 grams fat

fiberContent

11 grams fiber

sugarContent

4 grams sugar

sodiumContent

1.3 milligram of sodium

proteinContent

28 grams protein

carbohydrateContent

77 grams carbohydrates

saturatedFatContent

18 grams saturated fat

Indicative values from the source, for the original recipe.

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