Broad beans are very versatile and nutritious: they are high in protein, carbohydrate and dietary fibre along with calcium, iron and numerous trace elements. Their mild flavour means that broad beans combine well with many other ingredients and they have special affinity with some of the fresh herbs which are in season at the same time, notably parsley, mint, chervil and coriander. (source: www.ireland-guide.com)


Try at Home Recipe:

Serve 2/3 people

• 85g Pancetta
• 100g Podded & Skinned Broad Beans
(about 400g unpodded)
• 2 Egg Yolks
• 2 tbsp Double Cream
• 1 tbsp Wholegrain Mustard
• 200g Pappardelle Pasta
• 50g Parmesan



1. Bring a large pan of salted water to the boil.

2. While the water boils, heat a frying pan and sizzle the Pancetta for 8 mins until crisp, then throw the  Broad Beans into the pan with the Pancetta fat.

3. In a small bowl, beat the Egg Yolks with the Cream & Mustard, then season with lots of black pepper.

4. Cook the Pasta following pack instructions. Drain the Pasta, saving some of the water, and toss through the Pancetta in the frying pan.

5. Tip in the Egg and Cream mix, and stir to coat, adding a splash of the reserved water, if needed. Toss half of the grated Parmesan through, so the sauce clings to the Pasta, then scatter with the remaining Parmesan.

… Enjoy!