Pasta with Broad Beans and Summer Herbs
| Published: 17th June 2008 20:28 |
This is a wonderfully light way to dress pasta; you can also eat it cold the next day as a delicious pasta salad. Use whichever summer herbs you can get hold of: basil, parsley, mint, dill or sorrel would all be great. If you use tarragon, go easy as it can be overpowering. I use spaghetti or linguine for this dish as it work better with the olive oil; if you use pasta shapes they can retain too much of the oil and become greasy.
Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
400g Pasta,
450g Broad beans, podded
1 tsp Extra virgin olive oil
1 clove Garlic, crushed
juice of 1/2 Lemon,
2 tbsp fresh Herbs, such as basil, parsley & mint
50g Pancetta, cubed
25g Parmesan shavings
Lemon zest
pinch Black pepper, freshly ground
Method
1. Cook the podded broad beans in boiling water for 5-6 minutes until just tender.
2. In a small dry frying pan gently cook the pancetta cubes until crispy but not black.
3. Cook the pasta according to the instructions on the pack, usually between 8-10 minutes, drain and put the pasta back into the sauce pan.
4. Whisk together the oil, garlic, lemon, pepper and herbs. Pour over the pasta, peas, pancetta and broad beans and mix in well. Serve immediately.
A perfect supper dish or accompaniment to fish.
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