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Chilli Broad Bean Pasta

Chef.Foodie's picture
Ingredients
  Pasta 18 Ounce (Such As Rigatoni Or Penne, 1 Pound 2 Ounce / 500 Grams)
  Extra virgin olive oil 6 1⁄2 Tablespoon (1/2 Tablespoon Extra For Drizzling)
  Garlic 2 Clove (10 gm), finely chopped
  Dried chili flakes 1⁄2 Teaspoon, crushed
  Broad beans 18 Ounce (Or Frozen And Thawed, 1 Pound 2 Ounce / 500 Grams)
  Finely chopped parsley 2 Tablespoon
  Vegetarian parmesan style cheese 2 Tablespoon, grated (1 Tablespoon Extra)
Directions

1. Cook the pasta in a large pan of boiling, salted water until al dente. At the same time, heat the oil in a large frying pan.
2. Fry garlic and chilli flakes over a medium to high heat for 1 min. Add the broad beans with 3 tbsp water, then cook for 3-5 mins until beans are tender and the water has evaporated.
3. Drain the pasta, then tip into the broad beans with the parsley and cheese. Toss well and season. Serve drizzled with olive oil and extra grated cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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4.25
Average: 4.3 (15 votes)