Fusilli with Broad Bean Sauce

Serves 4-6


Ingredients:

500g fusilli or penne
2 cup (310g) frozen broad beans
4 rashers bacon
2 medium leeks
2 tbsp olive oil
1¼ cup (315ml) cream
2 tsp grated lemon rind
salt and pepper


Method:

1. Add the pasta to a large pan of rapidly boiling water and cook until just tender; drain and return to pan and keep warm. While the pasta is cooking, plunge the broad beans into a medium pan of boiling water. Remove, drain and place immediately in cold water. Drain and allow to cool, then peel (see Note) and discard any rough outside skin.
2. Remove and discard the bacon rind. Chop the bacon into small pieces. Remove and discard the outer leaves and dark green section of leeks. Wash the leeks well to remove any dirt and grit. Slice the leeks finely.
3. Heat the oil in a heavy-based frying pan. Add the leek and bacon and cook over medium heat, stirring occasionally, for 8 minutes, or until leek is golden. Add the cream and lemon rind; cook for 2 minutes. Add the broad beans; season with salt and pepper.
4. Add the sauce to the pasta and toss well to combine. Serve at once in warmed pasta bowls.

Note: Broad beans can be cooked and peeled in advance and refrigerated in a covered container until needed. To peel them, break off the top and squeeze the beans out. Leaving the hard outside skin on the broad bean will change the delicate texture and flavour of this dish -- it is worth the extra effort to peel them.
Fresh broad beans can also be used. If very young, leave the skin on. Old beans should be peeled before cooking. Cook 15 minutes, then add to the dish.