Cook time: 15 mins | Prep time: 10 mins | Serves: 2

Ingredients.

• 1 eshallot, finely diced

• 50g butter, unsalted

• 30ml extra virgin olive oil, extra to garnish

• 3 garlic cloves, roughly chopped

• 300g broad beans, shelled

• 1/2 cup risoni pasta, any preferred small pasta

• 2 cups chicken stock, good quality

• 1 lemon juice and zest, extra to garnish

• salty and pepper to taste

Method.

1. In a 26cm saucepan on low to medium heat add eshallots, butter, olive oil and a good pinch of salt. Simmer down for 6 minutes.

2. Add garlic and stir for 1 minute. On medium heat, add broad beans, pasta and chicken stock. Bring up to a light simmer and cook for 8 minutes or until the pasta is cooked. Stirring throughout.

3. Remove from the heat. Serve with lemon juice and zest, a drizzle extra virgin olive oil and cracked pepper.

Enjoy! Amanda x