Broad Beans

Broadbean and mint pasta

This is really fresh and summery and a good use for the glut of broad beans.

500g Shelled and peeled broadbeans
350g Penne pasta or linguinne
100g pancetta or smoked streaky bacon, cut into fine bits
1 tablespoon butter or olive oil
1 garlic clove grated
200ml double cream
a bunch of mint, chopped
2 tablespoons freshly grated Parmesan cheese
sea salt and freshly ground black pepper

Cook the broad beans in boiling salted water. I reckon 3 mins max, then drain them.

Cook the pasta in a large pan of boiling salted water until al dente.

Fry the bacon in the butter or oil, add the garlic and cook for a minute, making sure it doesn't burn. Stir in the cream, mint and broad beans then simmer for a few minutes.

Add the Parmesan and season to taste, then toss in the pasta.

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