I know, I know – broadbeans sound like such a spring vegetable! But if you’ve got a bag o’ em in the freezer, and you’ve got plenty of lemon and chilli floating around then you’ve got a pretty gnarly cool-weather dish if you are, in fact, in cool weather.
If you are not, play on!
I do tend to find I put chilli in most dishes when the wind is cold and the skies are grey. When people asked me how I was going to survive the Melbourne winter I joked that I was just going to drink a lot of whiskey and hope that I warmed up from the inside out. I guess I can make that joke with chilli. Now if someone could just point me in the right direction of a chilli whiskey…
If you ain’t got broad beans, then throw whatever else it is you have in the freezer that’s green – spinach, broccoli, peas, all will be good. Be generous with both zest and cheese*.
*new life motto
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Sweet broadbeans and creamy sauce benefit from a little lemon and chilli zip.
Ingredients
- 500g fresh fettuccine
- 500g frozen broad beans (no need to thaw)
- 2 cloves garlic, crushed
- 1 tablespoon butter
- 1/2 cup pouring cream
- 1 teaspoon chilli flakes (or one whole fresh red chilli, chopped)
- 1/2 Large lemon, juice and rind
- 1 Large handful grated parmesan-style or grana padana cheese
- salt and pepper
Instructions
- Cook the pasta according to packet instructions. Take care to not under-salt the water.
- While the pasta is cooking, warm a frying pan with some olive oil and add the frozen broad beans, a splash of water, and the garlic.
- Stir, adding more water and a tablespoon of butter, until broad beans are softening up.
- Add the cream, lemon rind, chill flakes, and salt and pepper. Cook until the cream thickens and the broad beans are soft.
- When the pasta is done, take it out of the water with tongs and add to the broad beans. Add a few splashes of the cooking water to bring everything together – you want it to become a creamy kind of sauce.
- Add the handful of cheese and check for seasoning. Don’t skimp on the salt or freshly grated black pepper.
- Serve drizzled with olive oil, extra cheese, and black pepper.
Keywords: broad bean pasta, creamy pasta, broad bean fettuccine
Loving your ratio of broad beans to pasta VM! 😀 I’d love a big bowl of this for dinner right now!
Extra lemon!
Looks tasty. I love chilli, the hotter the better.
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Agreed.
Veggie Mama, I adore this recipe. I am a big lover of all things that begin or end with bean.. red kidney beans are my ultimate favourite. I do a regular homemade baked bean recipe which I’ve shared on my blog too. Not only does your recipe seem easy and oh-so good for one, it looks like it too from the presentation. I, sadly, have no broad beans in my kitchen at this present time and being a Sunday, all the shops in Manchester, UK are closed, so this recipe will have to wait until later in the week before it is made and devoured. I’ll let you know how it turns out 🙂
Oh I hope it tasted good! I don’t think I like red kidney beans. I mean, I eat them, but I wouldn’t say they’re my favourite bean! You’re brave 🙂
Looks fab! A great way to use broad beans. I will whack these ingredients on the shopping list this week 🙂
I always find it so hard to find board beans…it’s funny because normally I can find all foodie things in canberra.
I used to too, before I moved to Melbourne. I don’t think I ever ate one in my life!
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Got a bucket load of broad beans delivered this morning, and found this recipe. It is superb, delicious, creamy, warming and so easy to put together….go make it immediately, if not sooner!!
Thanks Veggie Mama!
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