This delicious pasta dish uses broad (fava) beans, which are in season right through the summer months. Making this dish with wholemeal pasta gives it a higher fibre content. This dish also uses our own Hey Pesto! which is made with chickpeas instead of pine nuts, so it’s suitable for people with nut allergies – find the recipe on our website.
400g fresh broad beans in the pod OR 200g frozen broad beans
1 x small red onion
2 x cloves garlic
200g lean smoked bacon medallions
8 x sprigs fresh thyme
1 x 15ml spoon olive oil
300g wholemeal pasta (shells or fusilli)
Black pepper (optional)
2 x 5ml spoons Let’s Get Cooking’s Hey Pesto!
2x Chopping board (meat and vegetable)
Medium frying pan
Skills used include:
Measuring, peeling, chopping, crushing, mixing, boiling/simmering and frying.