Ingredients
- 500 g (1 lb) fusilli or penne
- 2 cups (310 g/9 3/4 oz) frozen broad beans
- 4 rashers bacon
- 2 medium leeks
- 2 tablespoons olive oil
- 1 1/4 cups (315 ml/10 fl oz) cream
- 2 teaspoons grated lemon rind
- salt and pepper
Method
1. Add the pasta to a large pan of rapidly boiling water and cook until just tender; drain and return to pan and keep warm. While the pasta is cooking, plunge the broad beans into a medium pan of boiling water. Remove, drain and place immediately in cold water. Drain and allow to cool, then peel and discard any rough outside skin.
2. Remove and discard the bacon rind. Chop the bacon into small pieces. Remove and discard the outer leaves and dark green section of leeks. Wash the leeks well to remove any dirt and grit. Slice the leeks finely.
3. 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 leek is golden. Add the cream and lemon rind; cook for 2 minutes. Add the broad beans; season with salt and pepper.
4. Add the sauce to the pasta and toss well to combine. Serve at once in warmed pasta bowls.
