Fusilloni, Broad beans, Pancetta

Fusilloni, Broad beans, Pancetta

This Fusilloni with Broad Beans and Pancetta recipe combines the rich, savory flavor of crispy pancetta with the fresh, slightly sweet taste of blanched broad beans and green beans, all enveloped in a creamy sauce made with butter, shallots, and garlic. The large spiral shape of fusilloni pasta holds the sauce beautifully, ensuring every bite is full of flavor and texture, finished with a garnish of grated Parmesan cheese.

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Prep and Cooking Times

• Prep Time: 15 minutes

• Cooking Time: 20 minutes

• Serves 2

Serves: 4

Ingredients

• 50g Broad beans, blanched

• 300g Fusilloni

• 50g Green beans, blanched

• 30g Butter

• 1 Shallot, peeled and diced

• 2 Garlic cloves, thinly sliced

• 100g Pancetta, diced

• Salt and pepper, to taste

• Grated Parmesan cheese, for garnish

Instructions

1. Prepare the Ingredients:

   - Blanch the broad beans and green beans by boiling them in water for 2-3 minutes, then transferring them to ice water to stop the cooking process. Drain and set aside.

2. Cook the Pasta:

   - Bring a large pot of salted water to a boil. Cook the Fusilloni according to the package instructions until al dente. Reserve a cup of pasta water before draining.

3. Cook the Pancetta:

   - In a large skillet, cook the diced pancetta over medium heat until it becomes crispy. This should take about 5-7 minutes.

4. Add Garlic and Shallot:

   - Add the thinly sliced garlic and diced shallot to the skillet with the pancetta. Cook for an additional 2-3 minutes, until the shallot becomes translucent and the garlic is fragrant.

5. Make the Sauce:

   - Add the butter to the skillet and let it melt. Stir to combine and create an emulsion. Add a splash of the reserved pasta water to help create a silky sauce.

6. Combine Pasta and Greens:

   - Add the cooked pasta to the skillet with the pancetta and sauce. Toss to coat the pasta evenly. Add the blanched broad beans and green beans to the skillet and mix well.

7. Season and Finish:

   - Season with salt and pepper to taste. If the sauce is too thick, add a bit more of the reserved pasta water until you reach the desired consistency.

8. Serve:

   - Divide the pasta among four plates. Garnish with grated Parmesan cheese.

Enjoy your Fusilloni with Broad Beans and Pancetta!