INGREDIENTS

400 g dried pasta (small shapes are better than ribbons or spaghetti)

1 tblsp olive oil

2 garlic cloves, crushed

60ml (1/4 cup) lemon juice

1 tblsp finely grated lemon rind

½ cup cream

Salt and pepper

3 cups frozen broad beans, defrosted

1 cup finely grated parmesan

1 cup fresh parsley leaves

METHOD

Cook the pasta until al dente, then drain and set aside, reserving 1 cup of the cooking liquid

Heat the olive oil in a large pan over medium heat.  Add garlic and cook for 1 minute

Add lemon juice and rind, cream, reserved water, salt and pepper, and bring to the boil.  Cook for 2 – 3 minutes. May thicken slightly – this is fine.

Add the beans and pasta and cook, stirring, for a further 1 minute or until the beans and pasta are heated through.

Remove from heat and stir through the parmesan and parsley.