I text my Dad asking if he’d fancied a steak for dinner and received a reply I wasn’t quite expecting “Not steak again! We have lots of broad beans growing in the garden though.” Don’t get me wrong, I like broad beans but for someone who was really craving steak, broad beans aren’t really a substitute. I didn’t want to let Dad down and not use his broad beans so I looked up recipes with broad beans to see if I could get inspired and it turned out there were plenty of ways to make broad beans exciting. This pasta recipe is really quick and easy to make and tastes so fresh and summery.
Glug of olive oil
Half an onion finely chopped
1 clove of garlic crushed
150g skinned broad beans
1 small courgette sliced
6 slices of pancetta
150g orzo pasta
1 litre hot water
50ml of dry sherry
juice of 1 lemon
- Cook the pancetta under a hot grill for 5-10 minutes, until nice and crispy.
- Meanwhile, heat the oil in a pan over a medium heat and fry the onion and garlic for about 5 minutes until soft and translucent.
- Add the courgette fry for a further 5 minutes. At the same time in another pan heat up the water.
- Add the orzo pasta to the pan with the onion, garlic, and courgette, and stir to coat in the oil. Add the sherry and stir until it has evaporated.
- Add the hot water to the pasta pan ladle at a time, allowing the pasta to absorb the water before putting the next in. You won’t need all the water just keep adding until the pasta is cooked, this will take about 10 minutes.
- Chop 2 slices of the pancetta up into small pieces and add to the pasta pan along with the broad beans and lemon juice and cook for a further 5 minutes.
- Serve in pasta bowls with 2 pieces of pancetta and sprinkle with parmesan.