penne with peas and beans
How to make penne with peas and beans recipe
Serves 4
Preparation time 5 minutes, Cooking time 10–12 minutes
Ingredients:
400 g (13 oz) wholewheat penne
1 tablespoon extra virgin rapeseed oil or olive oil
2 spring onions, finely chopped
250 g (8 oz) reduced-fat mascarpone cheese
4 tablespoons lemon juice
250 g (8 oz) frozen peas, thawed
250 g (8 oz) frozen baby broad beans, thawed
1 small bunch of basil, roughly chopped, a few leaves reserved for garnish
salt and pepper
Method:
Cook the penne in a large saucepan of boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, heat the oil in a large frying pan over a medium-low heat, add the spring onions and fry for 1–2 minutes or until softened. Stir in the mascarpone, lemon juice, peas, broad beans and basil. Season with salt and pepper to taste and stir for 1–2 minutes or until bubbling.
Drain the penne, reserving 3 tablespoons of the cooking water. Stir the pasta and the reserved liquid into the creamy peas and beans. Serve immediately, garnished with extra basil leaves.
For broad bean & pea risotto, melt 25 g (1 oz) butter with 1 tablespoon olive oil and cook the spring onions until softened. Add 350 g (11½ oz) risotto rice and stir for 1–2 minutes or until translucent.
Add 200 ml (7 fl oz) white wine, then 1 litre (1¾ pints) boiling vegetable stock, a small ladleful at a time and stirring constantly only adding more once the rice has absorbed the previous ladleful. Continue until all the liquid has been absorbed and the rice is just cooked. This should take about 18 minutes.
Stir in the peas, beans and basil 2 minutes before the end of the cooking time. Remove from the heat, stir in 125 g (4 oz) mascarpone and serve immediately.
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| penne with peas and beans |
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