Three B Pasta! Tagliatelle with bacon, blue cheese and broadbeans!

One of the great benefits of my new running regime is being able to indulge in carbohydrates without the added guilt. Pasta is a runners friend and this fact pleases me greatly. Probably healthier to have with a tomato based sauce but we all need a treat every now and then!

For 2 greedy adults you will need;

200g dried tagliatelle
2 thick rashers, cut into bits
200g broadbeans, peeled weight*
50g blue cheese, I used Cashel blue
1 fat clove of garlic, minced
1 tbsp olive oil
150ml of Avonmore cooking cream

Boil some water and put the tagliatelle on to cook, according to pack instructions.
Heat the oil in a large frying pan and add the minced garlic.
Add the bacon bits and fry until slightly crispy.
Add in the broadbeans and stir well.
Add the cooking cream and the blue cheese and simmer on a low heat.
Drain the tagliatelle and add it to the pan. Give it a good stir before piling onto warmed plates.
Serve with garlic bread, roasted vine tomatoes, green salad or just on its own.
Delicious, creamy, flavoursome and quick!

* I couldn’t lay my hands on any fresh broadbeans so I used canned ones. Not as vibrant in colour as the fresh but not a bad substitute. Use the fresh ones if you can.

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