penne with broad beans, bacon, mint and cream
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.
Ingredients
- 500g shelled broad beans
- 350g penne
- 100g pancetta or smoked streaky bacon, cut into fine batons
- 1 tablespoon butter or olive oil
- 1 garlic clove, crushed
- 200ml double cream
- a small bunch of mint, roughly chopped
- 2 tablespoons freshly grated Parmesan cheese
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Method
- Cook the broad beans in boiling salted water for a few minutes, until tender. Drain and set aside.
- 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. Stir in the cream, mint and broad beans and simmer for a few minutes. Then add the Parmesan and season to taste.
- When the pasta is done, drain well, toss with the sauce and serve immediately.
