Pasta with pancetta, and Broad bean pistachio and rosemary pesto
Ingredients
- 500g whole broad beans peeled to yield about 400g of shelled beans
- 1 tsp of chopped rosemary (fresh)
- 50g of pistachio nuts (shelled)
- 50g of butter
- 1 tblsp of olive oil
- 100g of pancetta thinly sliced
- 1 clove of garlic, finely chopped
- Zest of 1 lemon
- 500g of linguini or similar pasta
- salt and pepper
- Shaved parmesan to serve