Broad bean and mint risoni with crispy bacon and pinenuts
( SERVES 4 )
Broadbeans, mint and parmesan are a classic, delicious combination served on bruschetta, however they make a tasty little pasta dish too, thinned with a bit of cooking water from the pasta.
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|3 cups||Broad beans, shelled, fresh or frozen|
|1.33 cups||Orzo, (or risoni pasta)|
|1 clove||Garlic, minced|
|½||Lemon, juice only|
|¾ cup||Parmesan cheese, grated|
|1 cup||Mint leaves, finely chopped|
|3 tbsp||Extra virgin olive oil|
|3||Bacon rashers, diced, optional|
|¼ cup||Pine nuts|
- Pour boiling water over broad beans. Stand for one minute then drain and allow to cool before popping their dull skins to reveal the bright green beans.
- While you are shelling the broad beans, cook pasta in boiling salted water until al dente.
- Cook shelled broad beans in boiling salted water for 1-2 minutes, then drain.
- Set aside half of the broad beans whole, and mash the other half of the broad beans with the garlic and lemon juice.
- Heat a little olive oil in a fry pan and fry bacon and pinenuts until bacon is crispy, about 3-4 minutes.
- Spoon out ½ cup of the pasta cooking water and reserve, before draining the pasta.
- Tip drained pasta back into the pot with the reserved cooking water, mashed broad beans, whole broad beans, parmesan, mint and olive oil.
- Toss together and season with salt and freshly ground black pepper to taste.
- Divide between bowls and sprinkle over crispy bacon and pine nuts.