Squiggly Pasta

Ingredienser

4 tbsp rapeseed oil

1 ciabatta loaf, cut or torn into small pieces (a stale or part-baked loaf is

perfect)

2 garlic cloves, finely chopped

½ tsp dried chilli flakes

550g (1¼lb) leeks, trimmed and

sliced

Chap

500g (1lb 2oz) Dunnes Stores Simply

Better Bronze Die Fusilli Lunghi (or wher you can use linguine or spaghetti) "Cupl

300g (11oz) frozen broad beans

One

2 × 120g (4½oz) packets of cooked soup ham chunks, chopped

Swee

sea salt and freshly ground black ingre pepper

This

will i

beco

kitch

Vejledning

Broad beans are an excellent ingredient to have tucked away in the freezer. Once you have slipped off their outer silver skins, they have the most wonderful vibrant green colour and make a nice change from peas if you've not got much in.

Heat half of the oil in a large frying pan over a medium heat. Add the ciabatta cubes and toss them in the hot oil for 4-5 minutes, until golden. Sprinkle over the garlic and chilli flakes, season with salt and pepper and los for another 30 seconds or so, until fragrant pio a bowl and set aside until needed.

Wipe out the frying pan, add the rest of the oil and set the pan over a medium heat. Add the leeks and cook for 8-10 minutes, until meltingly tender. Season to taste with salt and pepper.

Meanwhile, cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente (just tender to the bite), or according to the packet instructions.

Cook the broad beans in a pan of boiling salted water over a medium heat for 2-3 minutes or according to the packet instructions. Drain in a colander and rinse under cold water so that they are easier to handle, then slip the broad beans out of their outer skins and discard.

Drain the pasta, reserving 2 tablespoons of the cooking water, then return it to the pan along with the reserved cooking water. Fold in the leeks, podded broad beans and the ham and place back on the heat for 1-2 minutes, stirring, to allow everything to warm through. Finally, fold in the ciabatta croutons and gently toss together to combine. Serve in pasta bowls and add a good grinding of black pepper.