Broad Beans and Pasta

Recipe By:
Sherry
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  • Total Time 50 min Ico-add
  • Yield 4 Servings
  • Level Medium

Conchiglie/Seashell Pasta and Fava Beans are the main players in this quick to prepare recipe. A hint of nutmeg added along with cream, butter and Parmesan cheese brings the whole dish together.
 

Ingredients

  • 4 tablespoon pine nuts
  • 8 ounces conchiglie (pasta shells)
  • 8 ounces fresh shelled or frozen baby broad (fava) beans
  • 1/4 cup unsalted (sweet) butter
  • 2/3 cup single (light) cream
  • 2 tablespoon chopped fresh parsley
  • A good pinch of grated nutmeg
  • Salt and freshly ground black pepper
  • 6 tablespoon shaved parmesan cheese
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Directions

  1. 1. Put the pine nuts in a saucepan and cook, stirring over a high heat, until golden and remove to prevent over-browning.
  2. 2. Pour water into the pan to a level 2 inches from the top and add a good pinch of salt, heat rapidly until boiling.
  3. 3. Add the pasta, stir and cook for 5 minutes.
  4. 4. Add the broad beans and continue cooking for 5 minutes until the beans and pasta are just tender.
  5. 5. Drain in a colander, then return to the saucepan.
  6. 6. Cut the butter into small pieces, add to the pan and stir gently until melted.
  7. 7. Stir in the cream, parsley, nutmeg, a little salt and lots of pepper. Cook, stirring over a very gentle heat, until piping hot. Do not allow to boil.
  8. 8. Spoon the pasta on to plates, sprinkle with the pine nuts and the shavings of Parmesan.