Broad Bean and Prosciutto Pasta

Days are getting warmer and we want something quick and easy to make. Can make it for 2, just add more beans, 1 or 2 slices of proscuitto, and an extra bit of creme fraiche

Serves 1

75g Tagliatelle
About 8-12 Pods of Broad Beans, Beans out of Pod (There is usually 3-6 Beans per pod so I got about 25)
1 - 2 tbsp Creme Fraiche (you can use reduced fat Creme Fraiche)
3 Slices of Prosciutto,  cut up
Olive Oil
Salt and Black Pepper
2 tbsp Grana Padano

1. Boil water in a pan and add the pasta to the boiling water and follow cooking times for the pasta. 3 mins before pasta is finished booking add the broad beans

2. Meanwhile fry the prosciutto in a frying pan with oil. Cook until it crisps. Take off heat and put on kitchen roll and dab.

3. Drain the pasta and bean pan of water and return to a low heat and add the prosciutto, creme fraiche, salt and pepper and 1 tbsp grana padano. Give a stir and heat through.

4. Serve by topping with the rest of the grana padano.

Pumpkin, Bacon and Sage Pasta

So all of you guys carving your pumpkins this Halloween, here's a suggestions of what to do with the inside. 

Serves 2

150g Fusilli 

Juice of 1 Lemon

6 Rashes of Bacon

Handful of Sage Leaves, roughly chopped

250g Pumpkin, peeled, deseeded and diced

1 Garlic Clove, crushed

Olive Oil

Grana Padano, grated

1. Boil a pan of water. Then add the pasta and cook for about 8-10 minutes.

2. In a frying pan and add the olive oil. Once it begins to warm add the bacon and cook for about 5 minutes. Then add the pumpkin and garlic to the pan and cook for a further 10 minutes. The bacon should be crispy and pumpkin should have softened. 

3. Add the sage, lemon juice and seasoning. Warm through (approx 1-2 minutes). Drain the pasta in the pan and add the pumpkin mixture to the pan with the pasta and stir. Serve with the grated Grana Padano.