Name of Recipe: Pasta e piselli
Number of People: 4 good servings
Ingredients:1 small onion, peeled and cut in half
1 tblspn olive oil
45-50g ham cut 1 cm thick then into 1cm x 3cm batons
400g frozen broad beans
1.2 litres tasty chicken stock - see note below
160g fresh lasagne sheets cut into small pieces around 3cm square
6 basil leaves, chopped
S & P to taste - wait until the soup is cooked before adding any, mine didn't need any salt.
Preparation:Chop onion
2 sec/speed 5.Add olive oil and sauté
4 mins/varoma temp/speed 1/reverse/MC off.
Add ham, broad beans and stock.
Cook
10 mins/100o/speed 1-2/reverse/MC on.
The temperature will not have reached 100
o but at this point, strain the liquid into a large bowl, set the broad beans aside to peel and return the stock to the TM bowl.
Continue cooking the soup by adding the pasta & basil to the liquid, resetting the time for
4 mins/100o/speed 1/reverse.When the broad beans have been peeled, add them back to the stock & pasta.
Taste for seasoning, I added a few grinds of black pepper.
Cook a further
2 mins/100o/speed 1-2/reverse.Tips/Hints:I used the flavoursome chicken stock left over from the recipe Healthy 'Roast' Chicken from Devil of a Cookbook page 81 which I had refrigerated overnight. Remove the layer of fat from the top and proceed with this recipe. The flavour of the stock is important as there is not much else in the soup to add much flavour - this one worked well.
You can replace the broad beans with frozen or fresh peas. If using frozen peas I would add the peas at the same time as the pasta shapes once the stock has come to a boil.
Uni posted her PC version
here - second posting from the bottom of that page. Hers looks great with slightly different ingredients but I daresay is basically the same as this one which I have converted from the great Italian chef Antonio Carluccio's book Passion for Pasta.
