Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|175 g (6 oz) shelled fresh or thawed frozen broad beans||Freshly grated nutmeg|
|300 ml (10 fl oz) strong chicken stock||Kosher salt and freshly ground black pepper|
|3 tbsp cooked long grain rice||350 g (12 oz) fresh tortelloni stuffed with cheese and ham|
|60 g (2 oz) freshly grated Parmesan, plus extra for serving||2 tbsp creme fraiche or double cream|
|1 large garlic clove, thinly sliced||10 g ( 1/4 oz) butter|
|2 tbsp chopped fresh thyme leaves|
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.
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