SERVES 4
PREPARATION 20 MINS
COOKING 10 MINS
500g (1lb) broad beans
3tbsp extra virgin olive oil
150g (5oz) pancetta cubetti
2 cloves garlic, crushed
3 stalks celery, finely chopped
500g (1lb) skinless chicken breasts, cut into thin slices
2tbsp roughly chopped fresh basil leaves
400g (13oz) fettuccine
Parmesan, to serve
1. Bring a large saucepan of salted water to the boil; add the broad beans, bring back to the boil and cook for 3 minutes. Scoop out the broad beans with a slotted spoon and refresh under cold water. Leave the saucepan full of water to the side, to use to cook the pasta.
2. Shell the broad beans and place the bright green beans in a bowl. Put the water back on the heat.
3. Heat the oil in a large frying
pan and sauté the pancetta over a moderate heat for about 5 minutes. Add the garlic, celery and chicken and cook, stirring occasionally, for about 5 minutes. Add the broad beans to the mixture, mix well and keep warm.
4. Cook the fettuccine pasta in
the saucepan of boiling salted water (used to cook the broad beans earlier) according to the instructions on the packet or
until the pasta is al dente. Drain the pasta well and then return it to the saucepan.
5. Add the chicken and broad bean mixture and the chopped basil to the fettuccine and mix gently. Season to taste. Serve with freshly grated Parmesan.