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Ingredients
- 500 g (1 lb 2 oz) fusilli or penne
- 310 g (11 oz/2 cups) frozen broad (fava) beans
- 2 tablespoons olive oil
- 2 leeks, finely sliced
- 4 bacon slices, diced
- 310 ml (10 3/4 fl oz/1 1/4 cups) pouring (whipping) cream
- 2 teaspoons grated lemon zest
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. While the pasta is cooking, plunge the broad beans into a saucepan of boiling water. Remove with a slotted spoon and place immediately in cold water. Drain and allow to cool, then peel.
2. Heat the oil in a heavy-based frying pan. Add the leek and bacon and cook over medium heat, stirring occasionally, for 8 minutes, or until the leek is golden. Add the cream and lemon zest and cook for 2 minutes. Add the broad beans and season well.
3. Add the sauce to the pasta and toss to combine. Serve at once.
