British Beans & Peas

Creamy and comforting but at the same time zesty and fresh, this pasta dish has its origins in the north of Italy.

Serves 4

Preparation Time: 10 minutes
Cooking Time: 12 minutes

What You’ll Need:

• 350g dried Pappardelle, or other wide ribbon pasta
• 25g unsalted butter
• 2 cloves garlic, crushed
• 350ml double cream
• 4 teaspoons finely chopped mixed herbs (rosemary, thyme & sage are great)
• Zest and juice of 2 lemons
• 80g finely grated parmesan, plus extra to serve
• Sea Salt and freshly ground black pepper to taste
• 300g green beans, tailed & cut into two
• 50g finely chopped flat leaf parsley

What To Do:

1.    Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions.

2.    Whilst the pasta is cooking, melt the butter in a small heavy bottomed saucepan and gently fry the garlic for a minute or so, taking care not to burn it.

3.    Add the cream and gently heat until it is just coming to boiling point, then add the herbs, lemon zest and juice.

4.    Add the parmesan and stir to mix. Taste the sauce and season carefully with plenty of freshly ground black pepper and a little sea salt. Keep warm over a low heat.

5.    Cook the green beans in a pan of salted water until just tender (about 3-4 minutes), drain well and add to the sauce.

6.    Drain the pasta and toss it through the cream sauce.

7.    Serve immediately with extra parmesan sprinkled on top.