Broad bean, mint & pancetta pasta

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.