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
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.