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
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.