Angela Hartnett's penne with pea and broad bean pesto
After weeks of lockdown and cooking meals for the NHS, Michelin star chef Angela Hartnett finally got to reopen her Italian restaurant last week - and now she’s stepping out of her kitchen and into ours as she joins us live in studio to whip up a simple, fresh and summery pea & broad bean pasta with bacon crumb.
Serves: 2
Ingredients
100g cooked peas
100g cooked broad beans
100 – 150ml olive oil
1 garlic clove, finely chopped
75g pine nuts, toasted
100 – 150g finely grated Parmesan
200g diced pancetta
50g panko breadcrumbs
½ tsp chopped fresh rosemary
200g penne pasta
Method
1. Roughly chop half the cooked peas and broad beans in a food processor
2. Spoon into a large bowl and add the remaining peas and broad beans, 100ml olive oil, chopped garlic, pine nuts and Parmesan and mix well, adding a little more oil if necessary.
3. Cook the pasta in a large pan of boiling salted water, until al dente
4. Heat a small frying pan, add the pancetta and cook until golden and crisp. Add the panko breadcrumbs and rosemary and mix together.
5. When the pasta is cooked, drain and add to the pesto, then gently mix together
6. Serve in bowls and finish with the pancetta and breadcrumb mix on top