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I ran away from teaching to the country to grow veggies. There are also some chooks and a pair of troublesome goats who were so much trouble they had to go! My simple green life isn't always as simple or as green as I'd like...but I keep trying!

Saturday, October 30, 2010

Linguine with broad beans, bacon and thyme.

From this... this:

Linguine with broad beans, bacon and thyme.


400 grams of broad beans in the pod.
1/2 red onion
3 cloves garlic
3-4 stalks parsley
8 sprigs thyme
200g rashers smoked bacon
2 tablespoons extra virgin olive oil
freshly ground black pepper
small wedge parmesan cheese

Prepare broad beans:
  • Bring large saucepan of lightly salted water to the boil.
  • Shell broad beans (you should end up with a cup full)
  • Drop beans unto boiling water and  cook for 2 minutes only.
  • Remove the tough outer skin on the beans by gently squeezing.
  • Set aside.

Prepare other ingredients:
  • Peel and dice onion
  • Peel and slice garlic
  • Rinse the herbs, picking the leaves from the thyme.
  • Cut bacon into strips.

  • Cook linguine in large saucepan of boiling water until al dente 

At the same time: 
  • Saute onion in oil over a low to medium heat until soft.
  • Add bacon and garlic (stir to prevent sticking).
  • Stir in thyme leaves.
  • Taste for salt and pepper.

Put it together:
  • Drain cooked linguine and return to hot saucepan.
  • Tip in broad beans and shake to mix.
  • Reheat onion and bacon mixture and tip over the pasta.
  • Mix well and transfer to large serving bowl.
  • Scatter with parsley and grated parmesan (about four tablespoons)

Serve and gobble!


  1. Yummy! I love how you showed before/after shots! :D It's making me hungry!

  2. Enjoyed every mouthful Hazel! Great chef you have even though I was made to peel all those beans!

  3. Great recipe! And I like the before and after photos

  4. One of my all time favourites and my broad beans are ready for their first pick, thanks for the reminder!

  5. I must be odd -- I actually like the outer skins of the Broad beans, as long as they're not TOO mature! Just wish I had some home-grown ones right now; still, I do have parsnips and they're great (maybe not with linguine though).

  6. I'm glad you pain is over Hazel. Thanks for the recipe, I wanted to make exactly that for dinner tomorrow night.


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