Zesty lemon & creamy pasta with Tenderstem®, broad beans, parmesan, pine nuts & chilli
5 mins preparation
45 mins cooking
- 280g cream cheese
- 2 garlic cloves, grated
- 160g spaghetti
- 200g Tenderstem®
- 80g broad beans or a couple of handfuls
- 100g grated Parmesan
- Juice and zest of a lemon
- 1 tsp chilli flakes
- Salt and pepper
- Handful of toasted pine nuts
- Small bunch of chopped parsley
- Drizzle of extra virgin oil
Heat a medium sized pan and add the cream cheese. Add the grated garlic and stir until the cream cheese has melted and is smooth.
Heat a pan of salted water and bring to the boil. Cook the spaghetti according to the packet instructions.
With 2 minutes left of cooking the spaghetti add the Tenderstem® and the broad beans. Use the cooking liquid to loosen the cream cheese (about 80ml). Once the broad beans are cooked, remove them from their pods.
Once the spaghetti and Tenderstem® are ready, grate in the Parmesan, juice and zest of a lemon, chilli flakes and the salt and pepper into the sauce.
Coat the spaghetti and Tenderstem® in the sauce and serve into bowls. Finish with the broad beans, more grated Parmesan, pine nuts, chopped parsley and a drizzle of extra virgin oil.