400 g dried pasta (small shapes are better than ribbons or spaghetti)
1 tblsp olive oil
2 garlic cloves, crushed
60ml (1/4 cup) lemon juice
1 tblsp finely grated lemon rind
½ cup cream
Salt and pepper
3 cups frozen broad beans, defrosted
1 cup finely grated parmesan
1 cup fresh parsley leaves
Cook the pasta until al dente, then drain and set aside, reserving 1 cup of the cooking liquid
Heat the olive oil in a large pan over medium heat. Add garlic and cook for 1 minute
Add lemon juice and rind, cream, reserved water, salt and pepper, and bring to the boil. Cook for 2 – 3 minutes. May thicken slightly – this is fine.
Add the beans and pasta and cook, stirring, for a further 1 minute or until the beans and pasta are heated through.
Remove from heat and stir through the parmesan and parsley.
EXTRA'S & TIPS