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    Orecchiette with Aubergine and Broad Bean Sauce

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    Orecchiette with Aubergine and Broad Bean Sauce

    This pasta sauce uses yogurt for a fresh tangy flavour, but you can substitute crème fraîche or single cream, if you prefer.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 12 minutes to 15 minutes
    • Total time: 17 minutes to 20 minutes 20 minutes

    Serves: 3

    Ingredients

    • 250g Waitrose Orecchiette Pasta
    • 200g frozen baby broad beans
    • 190g jar Sacla Char-grilled Aubergine Pesto
    • 2 tbsp Patak's Balti Medium Curry Paste
    • 150g natural bio yogurt

    Method

    1. Cook the pasta in a large pan of boiling, lightly salted water for 8 minutes. Add the frozen beans and cook for a further 3-4 minutes until the pasta and beans are tender. Drain lightly, so the pasta is still dripping water in the colander, and return to the pan.
    2. Add the aubergine pesto, curry paste and yogurt and heat through for 30 seconds. Season with a little salt if necessary and serve.

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