Ingredients
- 500g fettuccine
- 15 green beans, trimmed and cut into shorter lengths
- 155g broad beans
- 40g butter
- 1 celery stalk, finely sliced
- 1 cup frozen peas
- 310 ml pouring cream
- 1/2 cup parmesan chees, grated
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan.
2. Meanwhile, bring another saucepan of water to the boil. Add the green beans and cook for 2 minutes, or until tender. Remove with a slotted spoon and plunge into cold water. Add the broad beans to the same saucepan and cook for 1-2 minutes, then drain and plunge into cold water. Drain the green beans and broad beans, then slip the skins off the beans. Set aside.
3. Melt the butter in a frying pan. Sauté the celery for 2 minutes, then add the peas and cream and cook for 3 minutes. Stir in the green beans and broad beans and cook for a further 2-3 minutes, or until heated through. Add the parmesan and season with sea salt and freshly ground black pepper. Bring to the boil and cook for 1 minute.
4. Add the sauce to the pasta and toss to combine. Serve immediately in warmed pasta bowls.
