Pappardelle with pancetta and broad beans
Please log in to save or rate.
Time to make:
25 mins (Hands-on time: 10 mins, Cooking time: 15 mins)
$3.40 per serve
(at time of publication)
Full ingredients list:
100g pancetta, diced
1 garlic clove, crushed
125ml white wine
320g fresh or frozen broad beans
100g extra-light cream cheese
2 tablespoons mint leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pappardelle according to packet instructions, and then drain, reserving 1/4 cup of the pasta cooking water.
Step 2 Meanwhile, set a large non-stick frying pan over high heat. Add pancetta; cook for 5–6 minutes, or until crisp. Drain pancetta on paper towel. Drain fat from pan. Add garlic and cook for 1 minute. Add white wine and simmer until liquid reduces by two-thirds.
Step 3 Return pancetta to frying pan with broad beans and cook for 3–4 minutes, or until beans are tender. Remove from heat; stir in cream cheese to make sauce.
Step 4 Toss pappardelle with sauce and reserved cooking water.
Step 5 Garnish pappardelle with mint leaves, season with cracked black pepper and serve.
Make it gluten free: Swap pappardelle pasta for a gluten-free variety.
Toss pasta through the sauce in the pan before serving, rather than spooning the sauce on top. This evenly coats the pasta to ensure it’s full of flavour and doesn’t need salt.
Stop pasta from sticking to itself by using a large saucepan and plenty of water, and make sure you stir for the first one to two minutes of cooking.
Serve this satisfying pasta dish with a large leafy green salad to enjoy a balanced, fibre-rich meal.
About this recipe
First published: September 2014