Easy broad bean pasta
3-4 rashers per person of streaky smoked bacon/parma ham/prosciutto (or whatever you prefer)
1-2 handfuls of fresh broad beans per person
125ml creme fraiche per person
red onion
garlic
spring onions
Grill the bacon until it’s nice and crispy, then leave to drain on some kitchen towel
Simmer the broad beans in UNSALTED water (salt makes the skin toughen) for about 5 minutes – they want to be al dente.
Meanwhile, saute a clove of garlic and the onion (both finely chopped).
Boil up your pasta as per the packet instructions and drain. Add a drizzle of olive oil to coat the pasta (this stops it absorbing all the sauce later) and add most of the creme fraiche and broad beans.
Transfer to serving bowls and top with the crispy bacon and some finely chopped spring onions - either crumble it up or leave it in strips.
Season and serve with a small dollop of the creme fraiche on top.
one of many gazanias I planted outside the kitchen
