Parsley Fettucine with Broad Beans and Crème Fraîche

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

You need lots of broad beans, by weight, for each portion. By the time five pounds are out of their pods you will be lucky to have one pound of beans left. Young broad beans are essential for this dish. Large beans need far more cooking and will taste coarse.


  • 2 oz (50 g) flat leaf parsley
  • 2 tablespoons olive oil


  1. Blend the parsley with the olive oil and 2 tablespoons of water in a liquidiser. Divide this purée into two.
  2. Combine the flour, egg, a good pinch of salt, and one-half of the parsley purée. Knead until smooth. Rest for 2 hours (the dough – not yourself).
  3. Shel