• 500g broad beans
• 200g fettuccine pasta, broken into small pieces
• 2 tomatoes
• 1 onion, sliced
• Parsley, chopped
• 1 vegetable stock cube
• Olive oil
• Butter, optional
1. Before washing the beans, remove the “eye”.
2. In a pot, drizzle a little oil (and butter, if you like). Sauté the parsley and onion until the onion has turned golden. Add the tomatoes and allow them to soften. Pour in some water and when it comes to the boil, throw in the beans and the stock cube. Simmer until cooked.
3. In another pot, cook the fettuccine in boiling water. Add salt just before they are ready. Drain and combine with the beans. Drizzle in some olive oil, to taste.