Broadbeans, mint and parmesan are a classic, delicious combination served on bruschetta, however they make a tasty little pasta dish too, thinned with a bit of cooking water from the pasta.
Ingredients
| 3 cups | Broad beans, shelled, fresh or frozen |
| 1 ⅓ cups | Orzo, or risoni pasta |
| 1 clove | Garlic, minced |
| ½ | Lemons, juice only |
| ¾ cup | Parmesan cheese, grated |
| 1 cup | Mint leaves, finely chopped |
| 3 Tbsp | Extra virgin olive oil |
| 3 | Bacon rashers, diced, optional |
| ¼ cup | Pine nuts |
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Directions
- Pour boiling water over broad beans. Stand for one minute then drain and allow to cool before popping their dull skins to reveal the bright green beans.
- While you are shelling the broad beans, cook pasta in boiling salted water until al dente.
- Cook shelled broad beans in boiling salted water for 1-2 minutes, then drain.
- Set aside half of the broad beans whole, and mash the other half of the broad beans with the garlic and lemon juice.
- Heat a little olive oil in a fry pan and fry bacon and pinenuts until bacon is crispy, about 3-4 minutes.
- Spoon out ½ cup of the pasta cooking water and reserve, before draining the pasta.
- Tip drained pasta back into the pot with the reserved cooking water, mashed broad beans, whole broad beans, parmesan, mint and olive oil.
- Toss together and season with salt and freshly ground black pepper to taste.
- Divide between bowls and sprinkle over crispy bacon and pine nuts.
