Spaghetti with broad beans

Name: Spaghetti with broad beans
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 2 large beef tomatoes; 1 medium onion; 1 glass (750 ml) broad beans; 20 g Butter or margarine; 3/8 l clear chicken stock; 1 TABLESPOON medium hot mustard; 100 g Whipped cream; 200 g Cured ham; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 1/2 TEASPOON dried savory; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
2 large beef tomatoes
1 medium onion
1 glass (750 ml) broad beans
20 g Butter or margarine
3/8 l clear chicken stock
1 TABLESPOON medium hot mustard
100 g Whipped cream
200 g Cured ham
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
1/2 TEASPOON dried savory
7-10 Tbsp Parsley

Directions

1
Cook the spaghetti in boiling salted water for 12 minutes. Put tomatoes briefly in boiling water. Quench, peel skin and dice the tomatoes. Peel and finely chop the onion. Drain the beans on a sieve.
2
Heat the fat in a saucepan and sauté the diced onions and tomatoes. Add the chicken soup and bring to the boil. Add beans, mustard and cream and cook for 5 minutes at low heat.
3
In the meantime, cut the ham into cubes. Stir the sauce thickener into the sauce and bring to the boil. Season to taste with salt, pepper and savory. Add ham cubes to the vegetables. Serve spaghetti with the bean vegetables.
4
Garnish with parsley.