This recipe reminds me of a sunny afternoon picnic. It’s such a reliable pasta recipe and I’ve used it for years for big summery lunches, road trips and packed work lunches! I’ve been keeping it a secret… but here you go – this is what you do for the love of your job!
It keeps so well once chilled and in fact, I would encourage you to let the flavours seep for a few hours before diving in. With its fresh flavours and a slight hit of chilli – it’s one you will go back to time and time again. Of course, if you are feeding little ones, leave out the chilli but don’t compromise on the Spanish paprika as this will add a peppery depth to the dish that packs a punch on the final taste, and isn’t spicy.
A little tip before we start…keep using the same pan throughout the cooking – this not only helps to build up the flavour but also saves you a lot of washing up!
Serves 6
Set a large pan of water to boil, adding a pinch of salt and a glug of olive oil. Once simmering add the pasta and boil according to the instructions, or until just tender – you want it al dente please!
Place the broad beans ( or garden peas ) in a separate pan of water and simmer for 8-10 minutes or until just tender. Drain, rinse and set aside.
Heat 2 tbs of olive oil in a large frying pan over a medium heat.
Toss in the bacon and fry until almost crisp. Add the broad beans and mix together until well combined. Set aside in a bowl.
In the same pan, fry the sausages until browned and firm. Take off the heat. Slice into even sized slices. Set aside.
Next, place the garlic with 1 more tbs of olive oil in the same pan. Return to the heat. When this has lightly fried for 2-3 minutes, pour in the cream, the mascarpone or Philadelphia cheese, Spanish paprika, pepper, black pepper and ½ tsp salt and ¼ cup water.
Stir this all together and let it bubble for 2 – 3 minutes. Add the lemon juice. Let it all simmer for another minute or so, or until starting to slightly thicken.
Drain the pasta and run it briefly under cold water. Drain thoroughly.
Toss in the sausage and bacon- broad bean mix , folding it gently through the pasta.
Add the sauce and the herbs, gently folding it through the pasta. Scatter over the parmesan cheese and finish off with a final toss of herbs.
Serve this with my Stuffed Sunflower Bloomer with Olive Tapenade , Mixed Herbs and Melting Emmenthanl Cheese, and if you really must..*sigh*…a lovely glass of red wine!
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