Broad Bean, Pea & Ham Pasta
- Serves: 2
- Preparation time: 15 minutes
Method
This tasty pasta dish is super-quick to make and perfect for a mid-week lunch or supper
- Put the pasta in a large pan of boiling salted water and cook until al dente.
- Meanwhile, make the sauce. Put the butter in a pan over a medium heat and when it has melted, add the onion. Fry until very soft and translucent.
- Add the bacon and fry until crispy but don’t allow it to become too hard.
- Add the cream and as it starts to thicken, add the broad beans, peas, Parmigiano Reggiano and chopped mint and parsley. Season with a little salt and plenty of pepper.
- Cook until the cream has thickened and become glossy. If the sauce looks too thick, don’t be shy to add a little more cream. Drain the pasta, reserving a little of the pasta water. If you think the sauce needs to be thinned, add some of the pasta water.
- Serve immediately, sprinkled with more freshly grated Parmigiano Reggiano.
This recipe is from Kitchen Garden Cookbook: A Year of Italian Scots Recipes by Carina Contini (Frances Lincoln, £25).
Nutrition
N/A
Puree
Blend the pasta and sauce mix until you have the desired consistency.Finger Food
Your toddler can pick out pieces of pasta and peas from the mixture - just make sure it's cooled slightly.
