Broad Bean, Lemon and Mint Cream Pappardelle

Blanch 150 g broad beans in boiling water for 2–3 minutes until tender, drain and cool under cold water, then slip off tough inner skins. Prepare boiling pasta water.

Boil 200 g pappardelle for the time indicated on its package. Before draining, reserve about 100 ml pasta cooking water.

Meanwhile heat 8 ml olive oil in a skillet and fry 75 g pancetta over medium heat for about 5–6 minutes until fully cooked and browned. Cook the garlic for one more minute, then add 75 ml cream, bring to a gentle simmer and melt in 25 g Parmesan.

Add cooked broad beans, drained pasta, 6 g mint, 2 g lemon zest and 0.5 g pepper. Toss over low heat for 1–2 minutes; loosen with some reserved pasta water if needed.

When evenly coated and thoroughly hot, remove from heat, divide between two plates and serve promptly.