Dish with broad ap­peal

En­joy pasta with a de­li­cious mix of beans, pancetta and pesto

Life & Style Weekend - - TASTE - More at do­mini­quer­ PURE FOOD with Do­minique Rizzo

IMADE this pasta be­cause the broad beans at the mar­kets were so invit­ing that I just had to pick up a hand­ful. Quick, easy and ab­so­lutely de­li­cious, this will be a party favourite and a per­fect ad­di­tion to your pasta reper­toire.

Pancetta is cured pork belly and an Ital­ian sta­ple. It is easy to find in most su­per­mar­kets, although you can use ham or ba­con if you can’t find any. It is im­por­tant when cook­ing pasta that the wa­ter is salty like the sea so about a good ta­ble­spoon of salt per litre of wa­ter.

Pasta with pancetta, and broad bean pis­ta­chio and rose­mary pesto

Serves 6

IN­GRE­DI­ENTS: 500g whole broad beans, peeled to yield about 400g of shelled beans 1 tsp of chopped rose­mary (fresh)

50g of pis­ta­chio nuts (shelled) 50g of but­ter 1 tbs of olive oil

100g of pancetta, thinly sliced 1 clove of gar­lic, finely chopped Zest of 1 le­mon 500g of lin­guini or sim­i­lar pasta Salt and pep­per Shaved parme­san to serve

METHOD: Boil the broad beans in a small amount of boil­ing wa­ter for 2-3 min­utes and rinse in cold wa­ter. Peel, dis­card­ing the skins and keep­ing the beans aside.

Place the beans into a food pro­ces­sor with the rose­mary and the pis­ta­chio nuts and pulse un­til com­bined.

Bring a large pot of salty wa­ter to the boil and cook the pasta as di­rected on the packet.

While the pasta is cook­ing, heat the but­ter and the oil over a mod­er­ate tem­per­a­ture in a heavy-based pan large enough to even­tu­ally fit the pasta.

Tear the pancetta into shreds and fry this in the but­ter and oil un­til golden. Don’t freak out over the amount of but­ter or oil as this will form the sauce.

Cook the pancetta for 4-5 min­utes un­til it starts to brown. Turn off the heat and add in the gar­lic, a gen­er­ous amount of cracked black pep­per and the le­mon zest.

When the pasta is cooked, drain the pasta, re­serv­ing about two cups of the pasta wa­ter. Add the pasta di­rectly into the pan with the pancetta, add in about cup of pasta wa­ter and stir. Add into the broad bean mix another ¼-1⁄3 cup of pasta wa­ter and stir it to loosen the mix. Toss this through the pasta and then serve the whole lot scat­tered with shaved or grated parme­san cheese.


Us­ing salty wa­ter to cook pasta is im­por­tant – one ta­ble­spoon of salt per litre of wa­ter should do it.

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