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Recipe downloaded from Angelo's Fresh Pasta Products website
http://www.angelospasta.com.au/recipe/linguini-pancetta-broad-bean/

Angelo’s Linguini Pasta with Pancetta & Broad Bean Pistachio & Rosemary Pesto by Dom Rizzo

0:10
To Prep
0:25
To Cook
11
Ingredients
Medium
Difficulty
6
Servings

Ingredients

500g of Angelo’s linguini pasta
500g whole broad beans peeled to yield about 400g of shelled beans
1 tsp of chopped rosemary (fresh)
50g of pistachio nuts (shelled)
50g of butter
1 tblsp of olive oil
100g of pancetta thinly sliced
1 clove of garlic, finely chopped
Zest of 1 lemon
Salt & Pepper
Shaved Parmesan to serve

Method

Boil the broad beans in a small amount of boiling water for 2-3 minutes and rinse in cold water. Peel discarding the skins and keeping the beans aside.

Place the beans into a food processor with the rosemary and the pistachio nuts and pulse until combined.  

Bring a large pot of salty water to the boil and cook the pasta as directed on the packet.

While the pasta is cooking  heat the butter and the oil over a moderate temperature  in a heavy based pan large enough to eventually fit the pasta.

Tear the pancetta into shreds and fry this in the butter and oil until golden. Don’t freak out over the amount of butter or oil as this will form the sauce. Cook the pancetta for 4-5 minutes until it starts to brown, turn off the heat and add in the garlic, a generous amount of cracked black pepper and the lemon zest.

When the pasta is cooked, drain the pasta reserving about 2 cups of the pasta water.

Add the pasta directly into the pan with the pancetta, add in about 1/3 cup of pasta water and stir.

Add into the broad bean mix another ¼ – 1/3 cup of pasta water and stir it to loosen the mix. Toss this through the pasta and then serve the whole lot scattered with shaved or grated parmesan cheese.

Buon cibo, Buon vino e Buona compagnia!

DOM’s TIPS:

  • Pancetta is cured pork belly and an Italian staple, it is easy to find in most supermarkets although you can use ham or bacon if you can’t find any.
  • Its important when cooking pasta that the water is salty like the sea, so about a good tablespoon of salt per litre of water. 

“I made this pasta because the broad beans at the markets were so inviting that I just had to pick up a handful. Quick, easy and absolutely delicious, this will be a party favourite and a perfect addition to your pasta repertoire.”

We caught up with Dom. Click here to read the full story.

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