- Sea salt
- 750g broad beans in their pods
- 2 garlic cloves
- A handful of mint, leaves only
- 1 lemon
- 50g Parmesan
- 250g egg tagliatelle
- 2 tbsp olive oil
- 100g cubed pancetta
- A pinch or 2 of dried chilli flakes (optional)
- Freshly ground pepper
Prep: 20 mins | Cook: 10 mins
1. Fill a large pan with water and add a big pinch of salt. Pop the pan onto the hob to come to the boil. Meanwhile, pod the broad beans. When the water is boiling, add the broad beans. Simmer for 2-3 mins, till just tender, then use a slotted spoon to transfer the broad beans to a sieve (keep the water in the pan boiling to cook the pasta later). Rinse the beans with cold water to stop them cooking, then shake dry. Squeeze the green broad beans from their casings into a bowl and set aside.
2. Peel and thinly slice the garlic. Pick and roughly chop the mint leaves. Finely grate the lemon zest. Finely grate the Parmesan into a bowl.
3. Drop the tagliatelle into the boiling water and simmer for 7-8 mins, till tender. When the pasta is cooked, drain it, reserving a mugful of the cooking water.
4. As soon as the pasta is cooking, pop a large frying pan on a medium-high heat and add 1 tbsp olive oil. Tip in the pancetta and fry for 3-4 mins, till golden at the edges.
5. Add the garlic and broad beans to the pan with the pancetta and stir. Add a pinch of dried chilli flakes for a kick of heat, if you like, along with a little salt and pepper. Cook for 2-3 mins.
6. Use tongs to lift the tagliatelle into the frying pan, adding a spoonful of the cooking water as well. Add the mint leaves, most of the Parmesan and the lemon zest. Juice in half the lemon and toss everything together to coat and mix. Taste the pasta and add more salt or pepper if needed.
7. Divide the tagliatelle between a couple of plates and drizzle over 1 tbsp olive oil. Top with the remaining Parmesan and serve with wedges of the remaining lemon.