Creamy Broad Bean Pasta with Bacon and Mint

Bring a large pan of well-salted water to the boil. Add the broad beans and cook for 2 to 3 minutes until just tender. Lift them out with a slotted spoon, rinse under cold water, then peel away the outer skins to reveal the bright green beans inside. Set aside and keep the cooking water for the pasta.

Heat the olive oil in a large frying pan over medium heat. Add the pancetta or bacon lardons and cook for 4 to 5 minutes until golden and crisp. Stir in the bashed garlic clove and a generous grind of black pepper, and cook for 1 minute until fragrant. Pour in the cream, add the Parmesan rind if using, and bring to a gentle simmer. Stir in most of the grated Parmesan and cook briefly until the sauce is smooth.

Return the bean cooking water to the boil and cook the pasta according to the package instructions until al dente. Reserve about 1 cup of the pasta water, then drain. Add the pasta to the sauce along with the broad beans, mint, and lemon zest. Toss over low heat, adding a splash of reserved pasta water as needed until the sauce lightly coats the pasta. Remove the garlic clove and Parmesan rind, divide between bowls, and finish with the remaining Parmesan. Serve right away, with crusty bread on the side if you like.