150g French beans
2 spring onions, chopped
1 tsp olive oil
225g baby carrots
175g leeks, chopped
300ml single cream
1 tsp lemon juice
25g parmesan cheese, grated
3 tbsp freshly chopped basil
6 slices of parma ham, chopped
Trim and halve the French beans. Bring a large saucepan of lightly salted water to the boil for 4-5 minutes. Drain the beans and briefly rinse under cold running water.
Heat the butter and oil in a large non-stick frying pan. Add the parma ham and cook for 2 minutes. Add the baby carrots and cook for 2 minutes, then stir in the leeks and spring onions and cook for 10 minutes stirring, until the vegetables are almost tender.
Stir the cream and lemon juice into the vegetables and bubble over a gentle heat until the sauce is slightly reduced and the vegetables are cooked.
Add the beans, parmesan cheese and basil to the sauce. Stir for 30 seconds or until the cheese has melted and the vegetables are hot. Add the sauce to cooked pasta, then toss gently to mix and season to taste with salt and pepper. Serve.
Wanted something relatively light to eat after a dim sum at Royal China (although it’s odd that I started getting hungry at around 17:00 despite eating a fair bit of dim sum. Maybe it’s because I didn’t have breakfast). So I decided to make this pasta dish, full of vegetables, nutrients and fibre to balance the unhealthiness of dim sum. Didn’t have any parma ham, and used bacon instead.
I love the taste of this dish; the creaminess of the bacon sauce, the sweetness of the vegetables, and the crunchiness of the carrots and long beans.
Lainey: are you fine with farfelle?:P