g
First, put
some pasta
on. Meanwhile: boil
two large handfuls of broad beans
for a couple of minutes until tender. Drain and cool under the cold tap. Turn on the oven – temperature doesn’t matter – and slide in a baking tray scattered with
sliced almonds
– they’ll take maybe five minutes to lightly toast. Chop and fry
four rashers of smoked bacon (or pancetta)
in olive oil. Remove from pan. Add a bit more oil,
a finely chopped garlic clove
for a minute on its own, then add and fry
two sliced leeks
gently until soft. Season, but easy on the salt because of the cured pig. Now to assemble: stir the beans and bacon into the leeks, squeeze over
some lemon juice
and warm through for a minute or so. Finally, stir in
a dollop of creme fraiche
the toasted almonds and the drained pasta with a bit of its cooking water. Taste seasoning and finish with
parsley
Advertisement
