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Linguine with broad beans & anchovies
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125g frozen broad beans
½ x 390g pack Cook Italian Chopped Tomatoes with Chilli (selected stores)
1 clove garlic, finely chopped
3 tbsp Farrington’s Mellow Yellow Balsamic
50g can anchovy fillets, drained and chopped
½ x 28g pack coriander, chopped
1. Pour plenty of just-boiled water into a saucepan and return to the boil. Add the linguine and cook for 6-7 minutes or until just tender.
Add the beans and cook for a further 2 minutes.
2. Combine the tomatoes, garlic, balsamic dressing, anchovy fillets and chopped coriander in a bowl.
3. Drain the pasta and return to the saucepan. Add the tomato mixture and heat through for 30 seconds before serving.
Typical values per serving:
This recipe was first published in July 2017.