Pasta & Brothy Beans

Serves 4

Time 15 minutes

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

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.

Then add the lemon zest, butter and ½ cup parmesan cheese and stir. Once the butter and parmesan has melted, remove from the heat and finish with some extra parmesan, fresh chives and a good pinch of salt and black pepper.