Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes


350g pasta, such as penne or farfalle
200g podded broad beans
15g basil leaves
1 fat clove garlic, crushed
15g Parmesan cheese, grated, plus extra to serve
100ml olive oil
Salt and pepper


1. Cook the pasta in plenty of boiling salted water according to the pack instructions. Drain and rinse under cold water. Leave to drain in a colander while you prepare the pesto.

2. Cook the broad beans in plenty of boiling water for about 4-5 minutes. Drain and rinse under cold water. Shell the beans and discard the skins if necessary, very small, young beans will be fine as they are.

3. Put the beans, basil, garlic and Parmesan into a food processor and whizz for a few seconds until combined but not completely smooth. Then, with the motor running, add the oil in a steady stream until you have a thick sauce. Add salt and pepper to taste.

4. Toss the cooked pasta with the sauce to coat. Serve the salad with barbecued chicken pieces or other grilled meat.

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