Broad Bean and Mint Pasta

500g broad beans
1 garlic clove crushed
handful mint, roughly chopped
200ml tub creme fraiche
grated parmesan to taste

1) Pod the broad beans and then blanch them in boiling water for a few minutes until tender.
2) In a large pan, heat the butter or oil and garlic. If garlic begins to brown, turn down the heat.
3) Pour in the creme fraiche, roughly chopped mint and broad beans. Reduce the heat and simmer for a few minutes.
4) Add grated Parmesan, salt and pepper to taste. The sauce is best served with tagliatelle or penne.

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