Summer Broad Bean Mint and Pancetta Pasta

blog 1(Serves 2) This recipe is a picnic to make, it’s worth taking the time to remove the beans from their skins (unless you can get them super-fresh). Refreshingly seasonal and nutritional and having made it once, I’m sure you’ll make it again. Choose crisp-looking un-withered pods at your local farmers market this month, or better still, pick your own.

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Pod and blanch 250g broad beans in boiling water for 1 minute before refreshing in cold water and removing from skins (leave skins on if they are particularly fresh). Cook a small pasta shape (about 250g) in salted boiling water until al dente whilst you heat 3 tbsp of oil in a frying pan and add 150g smoked diced pancetta. When the pancetta starts to crisp up, add 1 bunch of chopped spring onions and cook for 1 minute. Add your beans and 200ml of hot vegetable stock, simmering for a few minutes before draining your pasta and adding to the pan with the grated rind of 1 un-waxed lemon, stirring gently to soak up the flavours. Finally add a handful of finely sliced mint leaves and a squeeze of lemon juice. Serve with finely grated pecorino and a drizzle of oil.

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