Australian Gourmet Traveller - (10)October 2019 (1)

Pastawithspringvegetables

andpancetta SERVES 4

Wecan’tgetenoughofbroadbeansandasparagusinspring.

Simplytosswithpastaandyouhavedinnersorted.Also,

see Napier Quarter’s tagliatelle with broad beans on p111.

60 ml(¼cup)extra-virgin

oliveoil

3 garliccloves,very

thinlysliced

2 goldenshallots,

finelychopped

50 gmpancetta,diced

2 bunchesasparagus,sliced

200 gmpoddedbroadbeans

(800gmunpodded)

Splashofdrywhitewine

400 gmdriedcasarecce

1 tbsptorntarragon

(optional)

2-4 tbspcrèmefraîche

(optional),toserve

Finelygrated parmesan,

to serve

1 Heatoilin a fryingpanover

medium-highheat.Addgarlic,

shallotandpancettaandfry,

stirringfrequently,untilonion

is translucent(5minutes).Add

asparagusandbroadbeans,

andstiruntiltender(4minutes),

thenaddwineandsimmer

untilvegetablesarevery

tender(3-4minutes).

2 Meanwhile,cookpastain

a largesaucepanofboiling

saltedwateruntilal dente

(8-12minutes).Drain, reserving

a littlepastawater. Tosspasta

throughvegetables, adding

a littlepastawater,thenbring

toa simmerandtossuntil

pastais coated(1-2minutes).

3 Stirthroughtarragon

andcrèmefraîche,topwith

parmesan and serve.

68 GOURMET TRAVELLER