Ingredients
dash olive oil
3 pancetta rashers, chopped
55g/2oz cherry tomatoes, halved
pinch dried chilli flakes
salt and freshly ground black pepper
30g/1oz fresh broad beans, out of the pods, inner membrane removed, blanched
large handful chopped fresh basil
100g/3½oz tagliatelle
Method
1. Heat a dash of olive oil in a saucepan, add the chopped pancetta and fry for 2-3 minutes, or until just crisp. Add the tomatoes, chilli flakes, salt and freshly ground black pepper, reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil.
2. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain, then add to the sauce and stir well to coat.
3. Pile the tagliatelle into a serving bowl and serve.
