INGREDIENTS

INSTRUCTIONS

First prepare the broad beans. If they have been frozen, just let them thaw
then, using a small sharp knife, slit the outer skins and squeeze out the
bright green inner beans. With fresh broad beans, blanch for 1 minute in
boiling water, drain and cool quickly in cold running water. Remove the
skins as for frozen beans, then cook in fresh water until barely done.
Drain well.
Bring a big pot of salted water to the boil and add the tagliatelle. Boil
until al dente in the usual way.
As soon as the pasta is in the pot, put the olive oil and garlic into a
wide frying pan over a moderate heat. Cook until the garlic is beginning to
brown, then scoop it out. Immediately add the pancetta and broad beans. Fry
gently over a low heat, stirring from time to time, until the tagliatelle
are ready (it's fine if the beans go slightly fuzzy at the edges, just as
long as they don't burn!). Drain the tagliatelle and tip into a warmed
serving bowl.
Immediately pour over the contents of the frying pan. Add the parmesan,
parsley, salt and pepper to taste and toss. Serve straight away.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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