Name: Broad beans with pancetta and almonds recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves: 6
Ingredients: 60g whole blanched almonds; 140g cubetti di pancetta or lardons; 4 cloves garlic, peeled, kept whole and squashed; 450g broad beans, blanched in boiling water for 2 mins if fresh, defrosted if frozen; Small bunch flat-leaf parsley, chopped

Nutrition Per Portion

RDA

Calories

170 Kcal

Fat

12 g

17%

Saturated Fat

2 g

10%

By GoodtoKnow

published 29 April 2010

Triple tested: No need for fancy dressing – sweet beans, smoky pancetta, toasty almonds and rich garlic say it all! Brought to you by Essentials magazine.

Our guide on how to prepare and cook broad beans will make this recipe even easier!

Ingredients

60g whole blanched almonds
140g cubetti di pancetta or lardons
4 cloves garlic, peeled, kept whole and squashed
450g broad beans, blanched in boiling water for 2 mins if fresh, defrosted if frozen
Small bunch flat-leaf parsley, chopped

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Method

Heat a large frying pan until hot, add the almonds and dry-fry for 3-4 mins, shaking the pan occasionally until toasted and golden. Remove and set aside.
Add the pancetta and garlic cloves to the pan and cook over a medium heat for 5-10 mins until crispy.
Add the beans, season well with salt and freshly ground black pepper and cook for a further 3-4 mins until the beans are soft. Stir through the parsley and almonds before serving.

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