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Penne with broad beans, spinach & pancetta
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150g fresh podded or frozen baby broad beans
150g wholewheat penne
1 tsp olive oil
½ x 77g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
1 echalion shallot, finely chopped
1-2 cloves garlic, finely chopped
2 x 115g packs prewashed baby spinach, roughly chopped
1-2 tbsp single cream
½ unwaxed lemon, zest
1. Bring a large saucepan of water to the boil and simmer the beans for 3 minutes, then drain, rinse under cold water and set aside. Refill the pan with boiling water and cook the pasta according to pack instructions.
2. Meanwhile, place the oil, pancetta, shallot and garlic in a large frying pan over a medium heat. Cook for 6-8 minutes until softened and just starting to turn golden. Stir in the spinach and wilt over the heat for 2-3 minutes. While everything is cooking, remove the skins from the broad beans.
3. Scoop out a mugful of the pasta cooking water, then drain. Tip the pasta into the pan with the spinach, along with 3 tbsp cooking water, the cream and lemon zest. Scatter over the broad beans and stir everything together over a low heat, seasoning lightly to taste. Serve immediately.
Typical values per serving:
2 of your 5 a day/low fat