Linguine served with broad beans, peas and pancetta

November 10, 2014 (Last Updated: January 11, 2019)

This pasta is great because it is light and healthy. Use 100 percent durum wheat pasta.

TO DRINK: Go for a mature, yet crisp chenin blanc from Villiera that refreshes and cuts through the richness:

Linguine served with broad beans, peas and pancetta

Serves: 4
Cooking Time: 20 mins


  • 400g linguine
  • 200g fresh broad beans, blanched
  • 200g fresh peas, blanched
  • 2 garlic cloves, finely chopped
  • zest of 1 lemon
  • salt and freshly ground black pepper, to taste
  • 100g pancetta, torn and grilled until crispy
  • 50ml pine nuts, toasted
  • 100g goat’s cheese, optional



Boil the pasta in plenty of salted boiling water until al dente and drain.


Combine the beans, peas,garlic and zest in a mixing bowl and season.


Put the pasta in a serving bowl and toss through the bean mixture.


Sprinkle with the pancetta, pine nuts and cheese. Serve immediately.


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