Broad Bean and Mint Risoni with Crispy Bacon

3:10 pm on 31 October 2014

Ingredients

  • broad beans 500g/3 cups shelled (fresh or frozen)
  • risoni or orzo pasta 1 1/3 cups
  • garlic 1 fat clove, minced
  • lemon juice of ½
  • parmesan cheese ¾ cup, grated
  • mint leaves 1 cup, finely chopped
  • extra virgin olive oil 3 tablespoons
  • free-range bacon 2-3 rashers, diced (optional)
  • pine nuts ¼ cup

Method

Pour boiling water over broad beans. Stand for one minute then drain and allow to cool before popping their dull skins to reveal the bright green beans.

While you are shelling the broad beans, cook pasta in boiling salted water (as this job takes about the same time for the pasta to cook) until al dente.

Cook shelled broad beans in boiling salted water for 1-2 minutes, then drain. Set aside half of the broad beans whole, and mash the other half of the broad beans with the garlic and lemon juice.

Heat a little olive oil in a fry pan and fry bacon and pine nuts until bacon is crispy, about 3-4 minutes.

Spoon out ½ cup of the pasta cooking water and reserve, before draining the pasta. Tip drained pasta back into the pot with the reserved cooking water, mashed broad beans, whole broad beans, parmesan, mint and olive oil. Toss together and season with salt and freshly ground black pepper to taste.

Divide between bowls and sprinkle over crispy bacon and pine nuts.

From Jesse Mulligan, 1–4pm

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