Updated: Apr 27
Make this at the start of the broad bean season when the beans are tiny and do not need to be skinned.
Enough for two.
Podded broad beans - around a cup, beans no larger than your index fingernail.
100g pack of Coppa, sliced into strips.
Small glass of white wine
1 tablespoonful of chopped fresh thyme
4 tablespoonfuls of 15% fat creme fraiche
Olive oil, salt and pepper
Fresh Parmesan cheese, grated.
Add the broad beans to boiling salted water and cook for about five minutes, then drain.
Chop the shallots finely and, in a frying pan cook gently in some olive oil until soft and translucent.
Meanwhile cook the linguini in plenty of boiling water, adding salt and a dash of olive oil to the cooking water.
Add the white wine to the shallots and simmer gently for a couple of minutes then add the sliced coppa and the thyme.
Once the above is heated through add the beans and the creme fraiche and continue to heat through gently.
Season with salt and pepper.
Drain the linguini reserving about a tablespoonful of the cooking liquid with the linguini to stop it from sticking.
Stir in the broad bean mixture, pile onto two plates and scatter the Parmesan on top.
The secret to this dish is not to cook the sauce aggressively - use a gentle heat throughout - and to use young, freshly picked broad beans.