Pasta with broad beans and coppa

Pasta with broad beans and coppa

Hand making pasta is an art I haven't quite mastered yet, but even so when broad beans are in season any pasta will taste divine with them.

Method

fry up the garlic and coppa for a minute or with nice olive oil, add in the tomatoes and cook for a few more minutes when its all sweating add in the salt and broad beans - cook for a further 3-4 mins and then stir in the cooked pasta and serve with parsly

place home made pasta into boiling salted water and cook till it rises to the top

Ingredients

  • Home made pasta
  • 4 slices of coppa
  • half kilo of fresh broads podded
  • hand full fresh parsley
  • 300gms of cherry tomatoes
  • 4 cloves of fresh garlic chopped in chunky pieces
  • salt

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1 Comments

Delerioustans said on November 22, 2010 at 11:24a.m.
to make this dish zing even more, double pod your broadbeans and just blanch them for 30 seconds under hot running water or in a saucepan of warm water and then quickly refresh with cold water (keeps the colour in) ... you will be rewarded with extra sweet juicy beans that pep up the dish!