Wednesday, September 21, 2011


serves four

200 grams shelled broad beans
300 grams penne pasta
1 tablespoon olive oil
100 grams streaky bacon, cut into 1-cm strips
1 clove garlic, crushed
200 ml creme fraiche
1 handful freshly chopped mint
25 grams parmesan
black pepper, coarsely ground

Cook the pasta in a large pan of boiling water until tender. While the pasta is cooking, cook the broad beans in boiling water until tender, about 5 minutes, & drain. Fry the bacon until crispy and brown, then add the garlic & fry for one minute. Stir in the crème fraiche & broad beans; simmer for 1 minute to heat the crème fraiche through and then add the mint. When the pasta is cooked, drain away the water & stir in the sauce. Serve with grated parmesan & black pepper.

bacon recipe courtesy of: Eat Seasonably

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