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And Choirs of Angels Sing: "Broad Beans From the Garden"!

 Spring is the season of Broad Beans.
Try this super yum and easy recipe to get those little rumbling tummies nourished!
What You Need
400 grms of Tagliatelle
2 Tbsp's Olive Oil
200 mls vegetable stock
2 eschalots finely chopped
300 grms broad beans 
200 grms low fat Greek yoghurt
6 slices of Pancetta finely chopped
Hand full of chopped flat leaf parsley
What to Do
  • Heat olive oil in the fry pan and gently fry eschalots until translucent. Add Pancetta until crispy then remove from pan.
  • Meanwhile bring a saucepan of water to the boil and cook Tagliatelle according to instructions until al dente then drain.
  • Pour the stock into the fry pan and bring to the boil over medium heat. Add the peeled Broad Beans and cook for 5 minutes or until tender.
  • Return the pasta, Pancetta and eschalots to the stock.
  • Gently stir through the yoghurt and parsley.
  • Place pan over low heat and cook stirring for 1-2 minutes until well combined and heated through.
  • Serve with your favourite grated cheese if desired.


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