Creamy Broad Bean Pasta

225g shell pasta

150g broad beans

4 tablespoons butter

150ml single cream

salt and freshly ground pepper

Grated nutmeg

2 tablespoon chopped parsley

Method

1) Boil the pasta for approximately 8 minutes.

2) Boil the broad beans, then remove from their skins.

3) In a wok, heat the butter and toss the pasta shells and beans for 1 minute, add the cream, bring to the boil and season to taste, add the grated nutmeg, sprinkle with parsley and serve.