Here’s a quick and easy recipe that’s really delicious – broad bean and bacon fettuccine.
When we pick broad beans (fava beans) in spring, I blanch and freeze a lot of them. They’re great to add to soups and casseroles through the winter, and you do get a bit sick of fresh broad beans in the spring if you’ve grown a lot.
I freeze them in muffin trays, then once they’re solid I transfer them to a freezer bag. It keeps them in individual portions that are easily separated, without the waste of wrapping them all individually.
Anyway, on with the recipe…
First, get your water boiling and get the fettuccine on. It takes about 12 minutes to cook, which is just enough time to get the rest of the dish ready.
Fry a couple of rashers of bacon in a frypan. Once done, remove it and let it sit on a paper towel to drain some of the fat. Now fry about 1-2 cups of shelled broad beans in the bacon grease. Toss in a couple of cloves of crushed garlic if you like it. While that’s cooking, chop the bacon into short strips. Return it to the frying pan when the broad beans are ready, and season with freshly-ground black pepper.
Drain the pasta and return it to the saucepan. Tip the broad beans and bacon in and toss. You can add chopped parsley at this point if you like (I didn’t this time, but sometimes do). Serve into individual pasta bowls and top with freshly-shaved parmesan.
The whole thing only takes about 15-20 minutes to make, and tastes great!
For a richer variation, you can add a good dollop of cream to the broad beans before adding to the pasta.
Do you have any favourite broad bean recipes to share?