Broad bean and zucchini pasta

My broad bean and zucchini pasta is a great creation that satisfies my need for
the stodge of pasta whilst also being packed full of green veggies and a lovely creamy, cheesy sauce as opposed to the creaminess of a carbonara.

First of all, boil some frozen broad beans in salted water for the recommended time.
once cooked, cool under running tap water and shell the beans. this is an important step as most broad beans are packaged still in their skins, which are tough and unpleasant to eat.

Once you've completed this step, grate 2 zucchini's,
finely chop 2 eschallots, some red chilli, 1 - 2 cloves of garlic depending on taste preference, and 2 or 3 anchovy fillets.

Heat some olive oil in a deep fry pan and fry off the onion (escallots), chilli, garlic and anchovies.
then, add some lean bacon, finely sliced, until fragrant and browned. then add the zucchini and broad beans and cook off the liquid.

Meanwhile, you will have cooked some pasta (such as bavette) in salted water. add the strained pasta to the fry pan and toss with the beans and zucchini well.

To make the sauce, beat 2 eggs in a bowl, add some torn bocconcini, salt and pepper and beat the ingredients together.


Add the egg mixture to the pasta, turn off the heat under the pasta and allow the residual heat to cook the sauce, continue stirring the sauce through so that the egg does not clump.

And voila, the perfect pasta, with balance between healthy and carbs.