Spaghetti with Baby Broad Beans and Cherry Tomatoes
Servings Prep Time
4people 10-25minutes
Cook Time
15minutes
Servings Prep Time
4people 10-25minutes
Cook Time
15minutes
Ingredients
  • 450ml vegetable stockmade up as per instructions of your chosen brand
  • 320grammes frozen baby broad beansskins removed after cooking if time allows
  • 2bunches spring onionstrimmed and sliced
  • 160grammes cherry tomatoeshalved
  • 300ml half fat creme fraiche
  • 4tbsp fresh parsleychopped
  • 2tbsp fresh sagefinely chopped
  • 30grammes Pecorino cheesefinely grated
  • 400grammes 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.