WHEAT

RIBBON PASTA WITH BROAD BEANS AND PANCETTA

You don’t have to know the difference between farfalle, fettuccine and fusilli, but you should know that pasta brings people together. It is cheap, versatile and convenient, and an excellent pantry staple for when you need a quick meal.

PREPARATION TIME: 15 minutes | COOKING TIME: 20 minutes | SERVES: 6

500 g (1 lb 2 oz) ribbon pasta (pappardelle, fettuccine, tagliatelle)

½ teaspoon sea salt flakes

1½ cups (255 g/9 oz) podded small fresh broad beans

¹ /₃ cup (80 ml/2½ fl oz) olive oil

2 garlic cloves, crushed

2 rashers short-cut rindless bacon, chopped

3 tablespoons chopped parsley

½ cup (50 g/1¾ oz) grated pecorino

Bring a large pot of water to the boil, and then add the pasta and salt. Cook for 8–10 minutes, or according to the packet instructions, until al dente.

Meanwhile, drop the broad beans into a pot of simmering salted water. Cook for 3 minutes or until just tender. Drain and refresh under cold water. If the beans are not young tender beans (and if you can be bothered), after they are cooked and cooled, slip off the grey–green tough outer skins.

Heat the oil in a frying pan over medium heat, then add the garlic and bacon, and cook for about 8 minutes, or until crisp. Add the broad beans, toss and heat through.

Drain the pasta, reserving about ½ cup (125 ml/4 fl oz) of the cooking water. Put the pasta and reserved cooking water in a large serving bowl with the bean mixture. Sprinkle over the parsley and pecorino and toss well before serving.

TIP For a vegetarian option, replace the bacon with peas, sliced mushrooms or asparagus tips.