Tortelloni with Creamy Broad Beans and Thyme Ingredients 175 g (6 oz) shelled fresh or thawed frozen broad beans
3 tbsp cooked long grain rice
1 large garlic clove, thinly sliced
Freshly grated nutmeg
350 g (12 oz) fresh tortelloni stuffed with cheese and ham
10 g ( 1/4 oz) butter 300 ml (10 fl oz) strong chicken stock 60 g (2 oz) freshly grated Parmesan, plus extra for serving 2 tbsp chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tbsp creme fraiche or double cream

Yield: 3 – 4 Servings

directions

Prep: 10 min Total: 18 min

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• Blanch the broad beans in boiling water for 3 minutes. Drain and rinse with cold water, then slip the beans out of their skins.
  

  Put the stock, two-thirds of the broad beans, and the rice in a pan. Bring to a boil and boil for 5 minutes, stirring occasionally. Puree in a blender with the cheese, garlic, and thyme until smooth. Return to the pan. Season to taste with nutmeg, salt, and pepper.

• Cook the tortelloni according to packet directions. Drain.
• Add the cream, butter, and remaining beans to the pureed bean sauce and heat through. Add the tortelloni and toss gently to coat. Serve with extra grated Parmesan.