Broad Bean Pasta
This recipe has been given by two family friends, Matteo and Barbara from Luton, yet another
area with a big Italian presence. Bedford has the largest population of Italians in the UK – one
person in every seven; they were drawn there by the great brick works that dominated the town
for years. Matteo is Sicilian by birth and a barber by trade, but both he and Barbara love to cook
– especially for others – and of course it goes without saying that they love to eat, especially if it
includes something fresh from the garden. A simple dish to prepare, I don’t think you will believe
how good this tastes. You need a short pasta for this recipe, so spaghetti and linguine are out.
Serves 2
Ingredients:
50–70 g butter
1 tablespoon olive oil
1⁄2 onion, chopped small
2 cloves of garlic, crushed
250–300 g small broad beans
150 g small ditaloni pasta (or according to taste)
salt and freshly ground black pepper
grated Parmesan or Pecorino cheese to serve
Melt the butter with the oil and fry the onion until softened. Add the garlic and soften
slightly (taking care not to burn it), then add the broad beans with 1⁄2 cup water, salt and pepper.
Bring to the boil, cover and simmer until cooked.
For the pasta, boil a saucepan of water, add salt and cook until the pasta is al dente. Drain,
leaving a little liquid in the pan. Mix together the pasta, reserved cooking liquid and beans. Serve
topped with grated Parmesan or Pecorino cheese.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
