Broad bean pasta
Make the most of broad beans – at their peak in summer months – in this light pasta recipe. Peas work well too, though broad beans are just as sweet when peeled
Tomato & nduja bruschetta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 16
Skip to ingredients
- 1 large baguettetrimmed and cut into 16 slices
- 300g ripe tomatoesroughly chopped
- 400g can cannellini beansdrained and rinsed
- small handful of parsleychopped
- 2 tsp red wine vinegar
- 2 tsp extra virgin olive oil
- 8-10 nduja
Nutrition: Per serving
- kcal107
- fat2g
- saturates1g
- carbs17g
- sugars1g
- fibre2g
- protein4g
- salt0.3g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Arrange the baguette slices on a large baking tray and bake for 8-10 mins until crisp and lightly golden. (You may need to do this in two batches.) Remove from the oven and leave to cool.
step 2
Combine the tomatoes, beans, parsley, vinegar and oil in a bowl, season well and set aside.
step 3
Spread about ½ tsp of nduja over each baguette slice and arrange on a serving platter. Spoon over the tomato and bean mixture over the baguette slices and serve.
