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Pasta with Pancetta and Broad Beans
Posted By Kerri
Early dinner this evening so that we can take advantage of the last of the sun in the park. We saw these tennis racquet pasta shapes in our local deli recently and thought they would be fun to eat during Wimbledon fortnight. The dish itself was a little claggy from the cream and would have perhaps been better with oil instead.
Fry off the pancetta until the fat has rendered, add some chopped sage and garlic and cook for a couple of minutes. Add a generous splash of white wine and let it cook down until almost reduced right down. Add some cream, stirring to pick up the flavours in the pan and then add cooked broad beans before finishing with lemon juice and a good grind of black pepper.
We’re taking the Pimms and the exceptionally tasty strawberries that the lovely people of Good Natured sent to us yesterday to the park now. We put some of the strawberries into the Pimms, but that did seem a bit of a crime as they were so good on their own – soft and juicy and tasted just like strawberries should, rather than the hard and tasteless ones that supermarkets often sell for “half price”.
Wimbledon, Pimms and strawberries and cream; I think this means summer is finally here!
Jun 23rd, 2009
I’ve got a few broad beans to use up and I was planning to do a pasta dish with them so I’ll try something along these lines but without the cream i think 🙂
That pasta is hilarious. I got a delivery of strawberries as well and they were fantastic!
.-= Gourmet Chick´s last blog ..Cauliflower Cheese (Shopping with Abel and Cole) =-.
Looks great though, and the pasta is very cute! I was going to say to you yesterday, that I thought oil would be better than cream funnily enough. I quite often cook pancetta with crushed garlic and oil in a very hot oven, and stir in the pasta and herbs when you bring it out (sizzles like crazy) but that with the broad beans and splash of lemon would be lovely, I think.
I would kill for a cool Pimm’s in the sun right now…and love the tennis racket-shaped pasta.
Yep, I think oil is definitely the way to go here. I love the idea of cooking the pancetta and garlic in the oven too.
It’s Nigella’s idea, but a great one! Such an easy, quick dish. Super tasty too.
I often do pasta with broad beans & pancetta – one of my favourites! That pasta is a hoot…
I also got some of the Good Natured strawberries and they were a treat, weren’t they? Exactly as you describe – they taste like proper ripe strawberries should. Loved the complimentary Pimms too 🙂
.-= Jeanne´s last blog ..Saturday Snapshots #44 =-.