Linguine with Broad Beans

• 3 tablespoons extra virgin olive oil, plus extra for drizzling
• 1 red onion, peeled and finely chopped
• 2

Heat the extra virgin olive oil in a thick-bottomed pan, then add the onion and cook gently until soft. Add the garlic and half the parsley and continue to cook until the garlic has changed colour.

Season with salt and pepper, then add the podded or frozen broad beans and 100ml/