Green Summer Beans Ragout with

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Onion (finely chopped)		1/2
Celery (finely chopped)		1/2
Carrot (finely chopped)		1/2
Streaky bacon rashers (chopped)		2
Tomato (peeled and diced)		1/2
Garlic (finely chopped)		1 clove
Green peas		1/2 cup
Broad beans		1/2 cup
Runner beans (chopped)		2-3
Green beans (chopped)		5-6
Chicken stock		150-200ml
Salt		as required
Cream, parsley, Parmigiano reggiano (optional)		as you like
Olive oil		2-3 tbsp
Your favourite pasta (this time tagliatelle)		for 2 people

Method

Prep

5min

Cook

12min

Put the oil in a pan and add the onion, celery and carrot. Fry on medium heat until softened and browned.

Add the bacon and fry. Boil the water for the pasta.

Add the tomato and garlic and fry.

Add all the greens. Put the pasta into the hot water.

Add chicken stock to the pan and simmer for 5-6 minutes until the greens are soft. Allow the stock to evaporate or add more, it's up to your taste.

If you like, add 1-2 tsp cream to make it mild and creamy.

Blend with a hand mixer just a little in one spot, but be careful of any splashes if there is only a little liquid left.

The bottom right of the picture shows the blended part which will make the whole sauce nice and creamy once mixed in.

Add in the cooked pasta and mix well. If the sauce is too thick, add some pasta water to combine nicely.

Tips & Note

At Steps 5, 8 & 9, adjust how much liquid is in the sauce. Only partially blend some of the greens to get a good harmonious flavour and texture to the sauce. You can garnish with cheese and parsley if you like.

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