Broad Bean Pasta Food

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
• Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn't split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
• Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

PAPPARDELLE BROAD BEAN CARBONARA

Steps:

• Bring a large pan of salted water to the boil. While the water boils, heat a frying pan and sizzle the pancetta for 8 mins until crisp, then throw the broad beans into the pan with the pancetta fat. In a small bowl, beat the egg yolks with the cream and mustard, then season with lots of black pepper.
• Cook the pasta following pack instructions. Drain the pasta, saving some of the water, and toss through the pancetta in the frying pan. Tip in the egg and cream mix, and stir to coat, adding a splash of the reserved water, if needed. Toss half of the grated Parmesan through, so the sauce clings to the pasta, then scatter with the remaining Parmesan.

CREAMY BROAD BEAN (FAVA) PASTA

Steps:

• Boil the broad beans for about 10 minutes. Then plunge in cold water and take the beans out of their skins.
• Put the pasta on to boil, for about 8 minutes (until al dente). I skin the beans while I'm boiling the pasta.
• Melt the butter and olive in a large pan or wok, saute the onions until soft and starting to brown.
• Add the pasta and beans to the pan and cook for 1 minute.
• Add the cream, bring to the boil.
• Add parsley, nutmeg, season generously with salt and pepper.

CRUSHED BROAD BEAN PESTO

Steps:

• Cook the broad beans in a pan of boiling salted water for 3 mins until they float. Drain and quickly run under ice-cold water to stop them cooking. Squeeze the small green beans from their skins and discard the skins.
• Fry the garlic and anchovies in a small pan for a few mins until golden, then stir through the broad beans. Transfer to a bowl (or use a pestle and mortar) and crush the broad beans with the Parmesan, lemon juice and zest, and oil. Will keep in the fridge for 3 days.

CHICKEN & BROAD BEAN TAGLIATELLE

Steps:

• Heat grill to high. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time.
• Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.
• Shred the cooked chicken and put into the pasta pan with the crème fraîche, lemon juice, 4 tbsp Parmesan and the reserved cooking water. Heat gently, season to taste, then stir in the parsley and pasta. Serve sprinkled with the remaining Parmesan.