This article was written for Annabel & Grace, which is now part of Rest Less.
As Belinda, our green fingered kitchen gardener, has chosen Broad Beans as her subject this week, I thought I would look out another recipe that uses this versatile ingredient.
My 20 year old son is gym mad at the moment, spending ages in front of a mirror admiring his latest muscle and complaining when I serve up grilled fish on a bed of bean mash (not enough food Mum, I need lots of calories!). So this hearty pasta dish from one of my favourite websites, BBC Good Food, will go down a treat. Husband and I will just have a small portion (we definitely don’t need lots of calories)…
Chicken & broad bean tagliatelle
INGREDIENTS serves 4
- 4 skinless chicken breasts
- 1 tsp olive oil
- 300g tagliatelle
- 175g frozen broad beans
- 85g reduced-fat crème fraîche
- juice 1 lemon
- 6 tbsp parmesan, finely grated
- small handful parsley, chopped
METHOD
Heat grill to high. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time.
Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.
Shred the cooked chicken and put into the pasta pan with the crème fraîche, lemon juice, 4 tbsp Parmesan and the reserved cooking water. Heat gently, season to taste, then stir in the parsley and pasta. Serve sprinkled with the remaining Parmesan.
CLICK HERE to go to website where you can print this recipe.