tagliatelle with broad beans and pancetta

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Cooking receipe to make tagliatelle with broad beans and pancetta under category General Recipes. You may find some video clips related to this receipe below.

tagliatelle with broad beans and pancetta

450g shelled broad beans thawed if frozen

450g tagliatelle

5 tbsp olive oil

2 cloves of garlic sliced

175g pancetta or streaky bacon cut into thin strips

45g grated Parmesan

2 tbsp chopped fresh parsley

Salt and pepper

If using frozen broad beans let them thaw (or dunk into boiling water for 1 minute) then slit open the pale grey green outer skins and squeeze out the bright green inner beanlet.

With fresh broad beans blanch in boiling water for 1 minute drain then skin.

Either way cook the skinned beanlets in fresh water until just done.

Cook the tagliatelle in boiling salted water in the usual way until just al dente.

As soon as the tagliatelle is in the pan put the olive oil and garlic in a frying pan over a moderate heat.

When the garlic begins to colour add the pancetta and broad beans.

Fry over a low heat stirring occasionally until the tagliatelle is done.

Drain the tagliatelle pile into a warm serving bowl and pour over the contents of the frying pan.

Add Parmesan parsley salt and pepper and toss.

Serve immediately.

Marvellous but unusual pasta dish. Its only worth making if you can bebothered to skin the broad beans. Pancetta is an italian form of bacon available from delicatessens and some good supermarkets.

Serves 4

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