Broad bean, mint & pancetta pasta

Name: Broad bean, mint & pancetta pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: About 1kg Essential Broad Beans, podded (250g podded weight); 150 g frozen garden peas; 300 g Essential Conchiglie Rigate Pasta; 2 tbsp Essential Olive Oil; 8 thin slices pancetta; 2 garlic cloves, finely chopped; 3 tbsp fresh mint leaves, finely chopped; 4 tbsp grated Essential Parmigiano Reggiano

This flavour-packed dish showcases seasonal summer vegetables to full effect.

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Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

About 1kg Essential Broad Beans, podded (250g podded weight)
150g frozen garden peas
300g Essential Conchiglie Rigate Pasta
2 tbsp Essential Olive Oil
8 thin slices pancetta
2 garlic cloves, finely chopped
3 tbsp fresh mint leaves, finely chopped
4 tbsp grated Essential Parmigiano Reggiano

Method

Cook the broad beans and peas in a large pan of boiling salted water for 2-3 minutes, until tender. Scoop them into a sieve with a slotted spoon; refresh under cold water. Bring the water back to the boil and cook the pasta according to pack instructions.
Meanwhile, remove and discard the outer skin from the broad beans, if liked, and set aside with the peas. Heat the olive oil in a frying pan and cook the pancetta slices for 4-6 minutes, until golden and crispy. Transfer to a plate lined with kitchen paper. Add the garlic, broad beans and peas to the frying pan and cook gently for 1 minute.
Drain the pasta and return to the pan. Tip in the broad bean mixture, mint and 2 tbsp parmesan, tossing together. Break up the pancetta and toss into the pasta. Serve in bowls scattered with the remaining 2 tbsp parmesan and a grind of black pepper.