7,1 / 10
- 5 cups Penne
- 2 tablespoons butter (or olive oil)
- ⅔ cup Broad bean (double podded)
- 1 jar small Artichoke (drained and halved)
- ½ bunch Asparagus (woody ends snapped off and cut into short lengths)
- 4 slices Pancetta
How healthy are the main ingredients?Artichoke
Suggested variations: ... Use a can of flageolet beans, drained instead of the broad beans. ... Use ½ a pack of green beans, chopped, instead of the broad beans.
Cook the pasta in boiling salted water according to packet instructions.
Meanwhile heat the butter or oil in a pan and add the vegetables with a splash of pasta cooking water. Cook gently until the asparagus is just tender.
Drain the pasta and toss with the vegetables and keep warm.
Fry the pancetta slices in the pan until crisp and golden. Serve on top of the pasta.