Super greens pasta with crispy bresaola

Name: Super greens pasta with crispy bresaola
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 150 g podded broad beans (defrosted if using frozen); 150 g podded garden peas (defrosted if using frozen); 200 g crème fraîche; 25 g pack basil, leaves picked; 1 unwaxed lemon, zest of ½, juice of all; 30 g Parmigiano Reggiano, finely grated, plus extra to serve; 400 g elicoidali rigati pasta; 1 tbsp extra virgin olive oil; 70 g pack bresaola della Valtellina

Bang-in-season broad beans and peas are whizzed with crème fraîche to make a summery fresh pasta sauce in seconds – just the thing for busy weeknights. Food writer Caitlin Macdonald suggests topping it with crispy bresaola for a salty crunch. Follow Caitlin on Instagram.

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Source of fibreSource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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150g podded broad beans (defrosted if using frozen)
150g podded garden peas (defrosted if using frozen)
200g crème fraîche
25g pack basil, leaves picked
1 unwaxed lemon, zest of ½, juice of all
30g Parmigiano Reggiano, finely grated, plus extra to serve
400g elicoidali rigati pasta
1 tbsp extra virgin olive oil
70g pack bresaola della Valtellina

Bring a large pan of salted water to the boil. Blanch the broad beans and peas for 1 minute, then use a slotted spoon to transfer to a bowl of iced water. Drain, then put in a high-speed blender along with the crème fraîche, basil, lemon zest and juice. Blend until smooth, then add the cheese and whizz again; season. Return the pan of water to the heat.
Cook the pasta according to pack instructions. While it cooks, put the olive oil in a frying pan and fry the bresaola slices in batches for 1-2 minutes on each side until crispy. Transfer to a plate lined with kitchen paper to cool and crisp up.
When cooked, scoop out a mugful of pasta water, then drain. Return the pasta to the pan, then pour in the crème fraîche sauce and toss until well coated, loosening with pasta water as needed. Serve in bowls scattered with broken up bresaola and extra cheese

Typical values per serving when made using specific products in recipe