Make the most of broad beans – at their peak in summer months – in this light pasta recipe. Peas work well too, though broad beans are just as sweet when peeled
Prep:25 mins
Serves 2
200g podded broad beans (about 600g unpodded), defrosted if frozen200g trofie pasta (see tip, below)75g pancetta1 lemon, zested and halved5 mint sprigs, leaves picked and finely chopped125g ricotta15g parmesan, to serve (optional)
STEP 1Bring a large pan of water to the boil and cook the beans for 3 mins until just tender. Remove to a bowl of ice-cold water using a slotted spoon to halt the cooking process.STEP 2Set the pan back on the heat, tip in the pasta and cook following pack instructions. Meanwhile, pop the beans out of their skins so you’re left with the bright green beans, and set aside. (This is optional, but the colour, texture and flavour is improved. Discard the skins.)STEP 3Heat a small, dry frying pan over a medium heat and fry the pancetta for 5-7 mins until crisp and golden. Drain the broad beans and add to the pancetta along with the lemon zest and mint. Squeeze over one of the lemon halves and season well. Cook for 1-2 mins to warm through, then remove from the heat.STEP 4Drain the pasta, reserving a mugful of the water, then return to the pan along with the pancetta and broad bean mixture, the ricotta and a few tablespoons of the reserved pasta cooking water. Mix together, adding more of the reserved water if needed to create a slightly glossy sauce. Divide the pasta between bowls, squeeze over the remaining lemon half and scatter with the parmesan, if you like.
