225g shell pasta
150g broad beans
4 tablespoons butter
150ml single cream
salt and freshly ground pepper
tablespoon chopped parsley
Boil the pasta for approximately 8 minutes.
Boil the broad beans, then remove from their skins.
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.