Pasta with Broad Beans, Bacon, Cream and Mint

Name: Pasta with Broad Beans, Bacon, Cream and Mint
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 300 g podded broad beans; 1 tbsp olive oil; 150 g smoked diced pancetta; 1 clove garlic; 150 ml double cream; 50 g parmesan; 400 g pappardelle; 1 handful mint; 0.5 piece lemon

Rice or Pasta Salad

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Pasta with Broad Beans, Bacon, Cream and Mint is ready in 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This pasta dish is a celebration of spring flavors! The combination of tender broad beans, crispy bacon, rich cream, and fresh mint creates a delightful harmony. It's a quick and easy meal that's perfect for a weeknight dinner. I love how the lemon zest adds a bright, zesty touch. Feel free to add a pinch of chili flakes for a little heat. This recipe is a great way to use seasonal produce and enjoy a comforting yet vibrant pasta dish. Serve with crusty bread for dipping into the creamy sauce!

Ingredients (9 ingredients)

300 g podded broad beans
1 tbsp olive oil
150 g smoked diced pancetta
1 clove garlic
150 ml double cream
50 g parmesan
400 g pappardelle
1 handful mint
0.5 piece lemon

Preparation (5 steps)

Prepare the broad beans

Cook the broad beans in a large pan of boiling salted water for 2-3 mins until just tender. Remove to a colander using a slotted spoon and rinse under cold running water. Pinch off the skins to reveal the bright green centres. The beans can be blanched and the skins removed up to a day ahead. Chill until needed.

Cook pancetta and garlic

Heat the oil in a large frying pan over a medium heat and fry the pancetta for 4-5 mins until crisp. Stir in the garlic clove and some cracked black pepper, and cook for 1 min more until fragrant.

Prepare the cream sauce

Pour the cream and parmesan rind, if using, into the frying pan. Bring to a simmer. Stir well, then stir through most of the parmesan and gently warm through the sauce.

Cook the pasta

Return the pan of bean cooking water to the boil and cook the pasta following pack instructions. Drain, reserving a mugful of the water.

Combine pasta and sauce

Tip the pasta into the sauce with the broad beans, mint and lemon zest, set over a low heat and toss everything together, adding a splash of the reserved water to loosen, if needed. Divide between warm bowls, scatter over the remaining parmesan, then serve immediately with crusty bread.