Spaghetti with Baby Broad Beans and Cherry Tomatoes

The broad beans add a good dose of lean protein into this purely vegetarian dish, balancing the fat content of the creme fraiche which imparts a lovely creamy texture and flavour: make sure you use a half fat version to keep the saturates under control. The cherry tomatoes add a nice sweet note and the fresh herbs impart plenty of flavour. Serve with wholewheat spaghetti to crank up the fibre content, and you have a nicely balanced, quick and easy meal: skinning the broad beans is the most time consuming element of the preparation and is not essential if you are very short of time.

Spaghetti with Baby Broad Beans and Cherry Tomatoes

Print Recipe

Servings	Prep Time
4 people	10-25 minutes

Cook Time

15 minutes

Servings Prep Time 4 people 10-25 minutes

Cook Time 15 minutes

Spaghetti with Baby Broad Beans and Cherry Tomatoes Print Recipe Servings Prep Time 4 people 10-25 minutes Cook Time 15 minutes Servings Prep Time 4 people 10-25 minutes Cook Time 15 minutes

Ingredients

• 450 ml vegetable stock made up as per instructions of your chosen brand
• 320 grammes frozen baby broad beans skins removed after cooking if time allows
• 2 bunches spring onions trimmed and sliced
• 160 grammes cherry tomatoes halved
• 300 ml half fat creme fraiche
• 4 tbsp fresh parsley chopped
• 2 tbsp fresh sage finely chopped
• 30 grammes Pecorino cheese finely grated
• 400 grammes wholewheat spaghetti

Instructions

1. Cook the broad beans for 3 minutes in boiling salted water, drain, refresh in cold water and drain again. Skin if you have time, by nicking one end with your thumb nail and gently squeezing out the bean from its outer shell.
2. Pop a large pan of salted water onto boil, ready for the spaghetti and cover another large pan with frylight, before heating and adding the spring onions.
3. Stir fry the spring onions on a medium heat for 2 minutes and add the stock. Bring to a rapid boil for about 4 minutes until well reduced and syrupy. During this time, pop the spaghetti into the boiling water.
4. Once sauce base is reduced, turn the heat back down to low and add the cherry tomato halves to heat through.
5. Stir in the creme fraiche, herbs and half the Pecorino. Once combined, tip in the beans and mix gently until everything has heated through, Keep warm until spaghetti is cooked, drained and returned to its pan.
6. Add the creamy bean mixture to the pasta and toss gently until all the strands are coated.
7. Serve with the remaining Pecorino cheese and black pepper for those who like.

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