Sunday, 20 February 2011

Cuscinetti with Chicken, Leek and Broad Beans

Another quick and easy weeknight supper, which is both healthy and delicious to boot. This was again borne out of a session spent rummaging in the fridge for inspiration. Broad beans are one of my favourite vegetables, and happily there were some left over from my Valentine's day treat, so I decided to pair them with slow-cooked leeks and grilled chicken for a delicious meal. 

The pasta, which I couldn't resist buying, came from a gorgeous farm shop in Kent. You'll be hard-pushed to find it in mainstream supermarkets though, so I suggest using Orecchiette or Penne if you can't get hold of it.

Ingredients (serves 6):
500g cuscinetti pasta
2 chicken breasts
3 leeks
4 garlic cloves
Juice and zest of 1 lemon
100g broad beans
1/2 tsp cumin powder
1/2 tsp coriander powder
100ml crème fraîche
50g parmesan

Grill the chicken until cooked through, then set aside to rest. Meanwhile, slice the leeks and slowly fry them in a little olive oil. Thinly slice the garlic and add to the leeks when they are nearly cooked, and fry for a further minute. Bring a pan of water to the boil, add the cumin and coriander, then boil the broad beans for 3-4 minutes, drain and add to the pan with the leeks and garlic. Next, add the lemon juice and zest.

Put a pan of salted water on to boil for the pasta. Once boiling, add the pasta and cook for the directed time. Slice the chicken and add to the vegetables with about 100ml of pasta water and bubble down while the pasta cooks. Grate 50g of parmesan and add to the vegetables, reserving a little to sprinkle on top at the end, and stir in the crème fraîche. Drain the pasta, stir in the creamy vegetable sauce and serve immediately.


  1. This looks delicious.. I wouldn't normally go for coriander in pasta but looks like it really works. Look forward to more posts and trying some out!


  2. Thanks Hannah! With the right ingredients, coriander works really well - I've used it in the past for pasta with mushrooms and a lemon-y sauce. Using a little coriander powder here just lends an extra zing to the broad beans. It's not obvious in the dish as a whole so could be left out if you wanted to.

  3. Thanks for the tip- look forward to giving it a try!