Chilli Broad Bean Pasta
|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)|
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.