Ingredients
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500 g shelled Broad Beans
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350 g Penne Pasta
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100 g Pancetta
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Bacon
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1 tablespoon Butter
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1 Garlic
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200 ml double Cream
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a small bunch of Mint
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2 tablespoons freshly grated Parmesan Cheese
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Sea Salt
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freshly ground Black Pepper
Directions
This makes a great quick pasta dish but you could also serve the sauce on its own, as an accompaniment to grilled or roast chicken.
Steps
|
1
Done
|
Cook the broad beans in boiling salted water for a few minutes, until tender. Drain and set aside. |
|
2
Done
|
Cook the pasta in a large pan of boiling salted water until al dente. Meanwhile, fry the bacon in the butter or oil until just beginning to brown, then add the garlic and stir for a minute without letting it colour. |
|
3
Done
|
Stir in the cream, mint and broad beans and simmer for a few minutes. Then add the Parmesan and season to taste. |
|
4
Done
|
When the pasta is done, drain well, toss with the sauce and serve immediately. |
