PASTA WITH PANCETTA, BROAD BEANS, AND MASCARPONE

• portionen: 6
• aktive zeit: 10 min
• gesamtzeit: 20 min

Zutaten

SERVES 6

300g (11oz) conchiglie shell pasta

salt and freshly ground black pepper

150g (5½oz) frozen small broad beans

200g (7oz) French beans, trimmed and sliced into three

140g packet pancetta cubes

250g tub full-fat mascarpone cheese

75g (2½oz) freshly grated Parmesan cheese

juice of 1 small lemon

small bunch of basil, roughly chopped

Anweisungen

Cook the pasta in boiling salted water according to the packet instructions. Add the broad beans and French beans 5 minutes before the end of cooking.

Meanwhile, heat a large frying pan, add the pancetta, and fry until crisp. Stir in the mascarpone and two-thirds of the Parmesan and stir until melted.

Drain the pasta and beans, leaving a little of the cooking water in the saucepan. Add the pasta and beans to the frying pan along with 6 tablespoons of the cooking water (10 tablespoons for 12).

Add the lemon juice and basil, toss together well, and season with salt and freshly ground black pepper.

Sprinkle with the remaining Parmesan and serve at once.

Notizen

A delicious creamy pasta dish that's also quick to cook - it takes barely 15 minutes once you've prepared the ingredients. You can use bacon instead of pancetta if you prefer. Serve with salad.

PREPARE AHEAD

The pasta and beans can be cooked, drained, and refreshed in cold water up to 6 hours ahead.

Remember to reserve a little of the cooking water. Not suitable for freezing.

SERVES 12

600g (1Ib 5oz) conchiglie shell pasta

salt and freshly ground black pepper

300g (11oz) frozen small broad beans

400g (14oz) French beans, trimmed and sliced into three

2 x 140g packets pancetta cubes

2 x 250g tubs full-fat mascarpone cheese

175g (6oz) freshly grated Parmesan cheese

juice of 1 large lemon

large bunch of basil, roughly chopped