Broad beans with pancetta and almonds Recipe

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serves:

6

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

20 min

Nutrition per portion

RDA
Calories 170 kCal 9%
Fat 12g 17%
  -  Saturates 2g 10%

Triple tested: No need for fancy dressing – sweet beans, smoky pancetta, toasty almonds and rich garlic say it all! Brought to you by Essentials magazine

Ingredients

  • 60g whole blanched almonds
  • 140g cubetti di pancetta or lardons
  • 4 cloves garlic, peeled, kept whole and squashed
  • 450g broad beans, blanched in boiling water for 2 mins if fresh, defrosted if frozen
  • Small bunch flat-leaf parsley, chopped

Method

  • Heat a large frying pan until hot, add the almonds and dry-fry for 3-4 mins, shaking the pan occasionally until toasted and golden. Remove and set aside.

  • Add the pancetta and garlic cloves to the pan and cook over a medium heat for 5-10 mins until crispy.

  • Add the beans, season well with salt and freshly ground black pepper and cook for a further 3-4 mins until the beans are soft. Stir through the parsley and almonds before serving.

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