Broad Bean and Bacon Pasta

This delicious pasta dish uses broad (fava) beans, which are in season right through the summer months. Making this dish with wholemeal pasta gives it a higher fibre content. The recipe works equally well with frozen broad beans too just halve the weight.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Half-fill a medium saucepan with water and bring to the boil.

Step 2

If using fresh broad beans, while the water comes to the boil, remove them from their pods. When the water is boiling, drop in the fresh or frozen beans and cook for 2 minutes. Drain using the colander and cool the beans quickly by running under cold water. Double peel the beans by removing the tough skin. Set aside the beans and throw away the skins.

Step 3

Peel and finely chop the red onion and crush the garlic.

Step 4

Cut the bacon medallions into 1cm wide strips (this can be done using kitchen scissors). Wash your hands after handling the meat.

Step 5

Rinse and dry the thyme, then strip the leaves from the stalks.

Step 6

Heat the oil in the frying pan over a medium heat and add the onion. Stir with the wooden spoon until it begins to soften.

Step 7

Fill the medium saucepan two-thirds full with water and bring to the boil. Add the pasta and cook according to the packet instructions. Drain through the colander, keeping about 150ml of the cooking liquid for later. Return the pasta to the saucepan.

Step 8

While the pasta is cooking, add the garlic, bacon and thyme leaves to the frying pan with the onion and cook for 5–6 minutes. Stir the mixture well to prevent it sticking. Add black pepper to taste (if using). Reduce the heat to low.

Step 9

Add the broad beans and pesto to the onion and bacon mixture. Stir gently to combine, then tip into the cooked pasta.

Step 10

Mix well, adding the 150ml of saved cooking liquid little by little (to be sure the dish doesn’t become too wet) and serve immediately.

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