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Posted by indu wansuriya on December 01, 19107 at 07:16:11:

SHELLED BROAD 500g(1 lb)
DRIED FUSILLI 375g (12 oz)EXTRA VIRGIN OILVE OIL 4 TABESPOONS
GARLIC CLOVES 2 FINELY CHOPPED
DRY WHITE WINE 150 ml(1/4 PINT)
SINGLE CREAM 200ml (7 FL oz)
CHOPPED MINT 2 TABLESPOONS
PARMA HAM 4 SLICES,CUT INTO THIN STRIPS
PECORINO SARDO OR PARMESAN CHEESE 25g(1 oz) FRESLY GRATED, PLUS EXTRA TO SERVE
PEPPER

BLANCH THE BEANS IN A LARGE SAUCEPAN OF LIGHTLY SALTED BOILING WATER FOR 1 MINUTE.DRAIN, REFRESH UNDRE COLD WATER AND DRAIN AGAIN.CAREFULLY PEEL AWAY AND DISCARD THE TOUGH OUTER SKINS OF THE BEANS TO REVEAL THE BRIGHT GREEN BEAN INSIDE.
COOK THE PASTA IN A LARGE SAUCEPAN OF BOILING WATER FOR 10-12 MINUTES UNTIL AL DENTE-TENDER BUT FIRM TO THE BITE.
MEANWHILE,HEAT THE OIL IN A DEEP FRYING PAN AND GENTLY FRY THE GARLIC UNTIL SOFTENED BUT NOT BROWNED. ADD THE WINE AND BOIL RAPIDLY UNTIL IT IS REDUCED TO ABOUT 2 TABLESPOON. STIR IN THE CREAM AND MINT THEN SEASON WITH PEPPER AND HEAT THROUGH.
DRAIN THE PASTA AND ADD THE SAUCE WITH THE BEANS, PARMA HAM AND PECORINO SARDO. STIR OVER THE HEAT FOR ABOUT 30 SECONDS AND SERVE

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