Lemon And Broad Bean Pasta Recipes

MARY BERRY'S ORZO WITH BROAD BEANS, PEAS, LEMON, AND THYME

Steps:

• 1. Cook the orzo in boiling salted water according to the packet instructions (usually about 10 minutes) or until just cooked (see tip), then drain. Boil the broad beans and petits pois in a separate pan for 2-3 minutes, then drain and rinse. 2. Meanwhile, heat the butter and oil in a large frying pan, and when the butter has melted, add the onion and fry over a high heat for 2-3 minutes. Cover with a lid, then reduce the heat and cook gently for about 15 minutes or until soft. Add the garlic, turn up the heat and fry for 1 minute. 3. Stir in the crème fraîche, then add the cooked orzo, beans and peas and gently heat together. Add the thyme, lemon juice and zest and Parmesan, stir together and season to taste with salt and pepper. 4. Spoon into a serving dish and scatter with the pine nuts and grated Parmesan to serve. MARY'S EVERYDAY TIPS: Don't overcook the pasta as it will absorb the cream on standing and it shouldn't be too stodgy. Toast the pine nuts in a dry pan over a medium heat for 4-5 minutes, tossing frequently to ensure they don't burn. You could use ready-toasted pine nuts otherwise.

BROAD BEAN PASTA

Steps:

• Bring a large pan of water to the boil and cook the beans for 3 mins until just tender. Remove to a bowl of ice-cold water using a slotted spoon to halt the cooking process.
• Set the pan back on the heat, tip in the pasta and cook following pack instructions. Meanwhile, pop the beans out of their skins so you're left with the bright green beans, and set aside. (This is optional, but the colour, texture and flavour is improved. Discard the skins.)
• Heat a small, dry frying pan over a medium heat and fry the pancetta for 5-7 mins until crisp and golden. Drain the broad beans and add to the pancetta along with the lemon zest and mint. Squeeze over one of the lemon halves and season well. Cook for 1-2 mins to warm through, then remove from the heat.
• Drain the pasta, reserving a mugful of the water, then return to the pan along with the pancetta and broad bean mixture, the ricotta and a few tablespoons of the reserved pasta cooking water. Mix together, adding more of the reserved water if needed to create a slightly glossy sauce. Divide the pasta between bowls, squeeze over the remaining lemon half and scatter with the parmesan, if you like.

ASPARAGUS, BROAD BEAN & SMOKED SALMON PASTA

Steps:

• Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. Add the wine and boil hard to reduce to about 2 tbsp. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, if using, and squeeze in a little lemon juice. Set aside.
• Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin - make a nick in the tops and pop the beans out.
• Trim the asparagus - if it's young, it won't need much cut off the stems. Cut into halves or thirds. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until "al dente".
• Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary. Serve immediately.