Creamy Broad Bean Pasta


225 g/8 oz/1/2 cup s medium shell pasta 150 g/5 oz/1/2 cups broad (lima) beans 60 ml/1/2 tbsp butter 150 ml/1/2 pt/ 1/2 cup single (light) cream
Salt and freshly ground black pepper
Grated nutmeg
30 ml/1/2 tbsp chopped parsley

Boil the pasta in salted w ater for 8 minutes. Drain. Boil the broad beans, then remove the outer skins. In a wok or shallow pan, heat the butter and toss the pasta shells and beans for 1 minute. Add the cream, bring to the boil and season to taste, adding grated nutmeg. Sprinkle with parsley and serve.

Creamy Broad Bean Pasta

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