Chilli Broad Bean Pasta Recipe
Ingredients
| 500 g/1 lb 2 oz pasta, such as rigatoni or penne | ||
| 6 tbsp extra virgin olive oil, plus extra for drizzling | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| 1/2 tsp dried crushed chilli flakes | ||
| Beans | 500 Gram, frozen | |
| Parsley | 2 Tablespoon, finely chopped | |
| 1 tbsp grated vegetarian Parmesan-style cheese, plus extra | ||
Directions
1. Cook the pasta in a large pan of boiling, salted water until al dente. At the same time, heat the oil in a large frying pan.
2. Fry garlic and chilli flakes over a medium to high heat for 1 min. Add the broad beans with 3 tbsp water, then cook for 3-5 mins until beans are tender and the water has evaporated.
3. Drain the pasta, then tip into the broad beans with the parsley and cheese. Toss well and season. Serve drizzled with olive oil and extra grated cheese.
2. Fry garlic and chilli flakes over a medium to high heat for 1 min. Add the broad beans with 3 tbsp water, then cook for 3-5 mins until beans are tender and the water has evaporated.
3. Drain the pasta, then tip into the broad beans with the parsley and cheese. Toss well and season. Serve drizzled with olive oil and extra grated cheese.
Chef
