Creamy pappardelle with broad beans and pancetta

Photographer: HFG staff

Ready in less than 30 minutes, this healthy Italian recipe using pappardelle pasta is low in fat. Use either fresh or frozen broad beans

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

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350g pappardelle
100g pancetta, diced
1 garlic clove, crushed
1/2 cup white wine
2 cups frozen or fresh podded broad beansfavaX
100g light soft cheese
2 tablespoons fresh mint leaves, to serve

Instructions

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1 Cook the pasta according to the pack instructions. Drain, reserving 4 tablespoons of the cooking water.

2 Meanwhile, heat a frying pan and fry the pancetta for 5–6 min until crisp, then drain on kitchen paper. Discard the fat from the pan, then add the garlic and cook for a few sec. Add the white wine and bubble until reduced by two-thirds. Return the pancetta to the pan and add the beans. Cook for 3–4 min until the beans are tender. Season with ground black pepper, then remove from the heat and stir through the cheese.

3 Add the reserved cooking water and the sauce to the pasta and toss to coat. Serve scattered with mint and a grind of pepper.

Nutrition Info (per serve)

Calories 525 cal

Kilojoules 2197 kJ

Protein 23.6 g

Total fat 13.1 g

Saturated fat 5.2 g

Carbohydrates 77.9 g

Sugar 3.8 g

Dietary fibre 12 g

Sodium 512 mg

Calcium 97 mg

Iron 3.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.