Pasta with Broad Beans, Mint and Bacon
A delicious wintery pie perfect for a veggie sunday dinner, a celebration meal or even the festive table. Do use whatever root veggies (or squash) you have in, the more of a mix the tastier and more interesting the pie. Veggies are encased in a rich Gruyere, Parmesan and wholegrain mustard sauce. I tend to make my own rough puff pastry for this using this recipe on the BBC site: Rough-puff Pastry, but you can just as tastily use shop bought all butter puff pastry, buy it ready rolled for added convenience.
Makes: 4-5
Ingredients
- Mint- good handful chopped
- Bacon- diced- pref smoked or pancetta
- 500 g Broad beans- podded and steamed
- 3-4 cloves garlic- chopped
- 350 gm Pasta- penne
- 200ml double cream
Method
- Put a good slug of olive oil in a pan with the chopped garlic. Once softened , add chopped bacon.
- Steam broad beans for 5-7 mins; Add cream to bacon and garlic in pan; Add mint and broad beans; simmer for few mins; Add generous pinch of Parmesan, season to taste; Combine with pasta; Enjoy the feast.
