Pasta & Brothy Beans

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Serves 4 · Ready in 15 min

Jacq makes Pasta and Brothy Beans in 15 minutes, cooking pasta shells right in chicken bone broth for a cosy, glossy, one pan dinner. Garlic builds the base, then frozen peas and borlotti or cannellini beans warm through before butter, lemon zest and parmesan melt in to create a silky broth sauce. Finish with extra parmesan, chives, salt and black pepper and serve immediately.

Recipe

Serves 4 · Total 15m

Ingredients

• 200g dried pasta shells or gnocchi sardi
• 2 tbsp extra virgin olive oil
• 3 tsp finely chopped garlic
• 1L chicken bone broth
• 1 cup (170g) frozen peas (kept frozen until ready to cook)
• 1 x 400g tin borlotti or cannellini beans, rinsed and drained
• ½ tsp lemon zest
• 50g butter
• ½ cup finely grated parmesan, plus extra for top
• 3 tbsp fresh chives, finely chopped
• Sea salt and black pepper

Method

1. Heat a large saute pan on medium heat, add extra virgin olive oil to coat the pan and cook the garlic for 30-60 seconds. Add the pasta with the broth, bring to a boil then reduce to simmer until pasta is al dente and most of the broth is absorbed. Reduce heat to simmer and add the frozen peas and borlotti beans and warm through, stirring throughout.
2. Then add the lemon zest, butter and ½ cup parmesan cheese and stir.
3. Once the butter and parmesan have melted, remove from the heat and finish with some extra parmesan, fresh chives and a good pinch of salt and black pepper.