Broad Bean Bacon Pasta

I know, I know. Broad beans again? Well, since this is really the only bean I enjoy, I have to say.. yes. Broad beans. Again. Really. It's too bad that the season is pretty much over. I have some frozen ones still in the freezer, but other than that, it's looking a bit grim.

Anyway. This pasta is another delicious way to eat broad beans. You could substitute some bright green peas if you'd like - that's be really good too. I wouldn't use any other beans though - or hey, possibly some edamame.

Broad Bean Bacon Pasta
Serves 4

300 g tagliatelle pasta
70 g bacon, diced
1 onion, diced
800 g fresh broad beans (unpodded weight)
100 g mangetout or sugar snap peas
70 g blue cheese
200 ml crème fraîche
black pepper

Boil the pasta in plenty of salted water. Fry the bacon and the onion. Pod and peel the broad beans, and either add directly to the bacon, or blanch briefly in boiling water. (Some people get tummy aches from uncooked beans.) Sliver the mangetouts and add them as well. Crumble in the blue cheese, and stir in the crème fraîche. Finish with plenty of black pepper, and stir in the cooked pasta. Enjoy!

Recipe in Swedish:
Pasta med bondbönor och bacon