Broad bean pasta with bacon, cream and mint

• green broad beans (in pods)↗300g g

  (approximately 600 g whole broad beans)

• olive oil↗1 tbsp tbsp
• smoked sliced pancetta150g g

  or bacon lardons

• garlic clove↗1 small

  lightly crushed but left whole

• heavy cream150ml ml
• parmesan↗50g g

  finely grated, plus rind if available

• pappardelle↗400g g

  or other flat pasta

• mint↗small handful of

  leaves gathered and finely chopped

• lemon↗½

  zest

• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   Blanch the beans in a large pot of boiling salted water for 2‑3 minutes until tender. Drain using a slotted spoon and rinse under cold running water. Remove the skins to reveal bright‑green cores. Beans can be blanched and skins removed in advance, up to a day ahead. Cool until serving.

2. 2

   Heat the oil in a large skillet over medium heat and fry the pancetta for 4‑5 minutes until crisp. Add the garlic clove and a little crushed black pepper, cooking another minute until fragrant. Pour in the cream and add the parmesan rind if using. Bring to a gentle boil (simmer). Stir well, then add most of the grated parmesan and gently warm the sauce.

3. 3

   Return the bean‑cooking pot to a boil and cook the pasta according to the package instructions. Drain, reserving a cup of the cooking water. Transfer the pasta to the sauce together with the broad beans, mint and lemon zest, place over low heat and stir, adding a splash of the reserved water if needed to loosen. Divide among warm plates, sprinkle with the remaining parmesan and serve immediately with crusty bread.