Italian Main course Pasta

Pasta with broad beans in bacon and rosemary sauce

Boil the stock with the rosemary until reduced by half. Then whisk in the crème fraiche and boil again for 3 mins. Strain the sauce then return to the pan.

Cook pasta until al dente.

If using fresh beans, pod them and boil for 2 mins in salted water until tender. Drain. There’s no need to boil frozen beans, just thaw and pat dry.
Heat the oil in a large frying pan. Stir fry the bacon for about 3 mins then toss in the beans and heat for about 2 mins. Sprinkle with lemon zest and mix into the reduced creamy stock.

Then add pasta, check seasoning, reheat until just boiling and serve sprinkled with the chopped herbs.

Leave a Reply