Flatbreads with garlic butter
Rustle up some homemade flatbreads to enjoy with your favourite recipes. They're the ideal partner for koftas, grilled meats and salads
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
Skip to ingredients
- 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.
