This is a very traditional and rustic Italian dish. My dad makes this really well with broad beans growing in his garden or when he has none, he substitutes with frozen ones ... just as good and very tasty and satisfying! It's simple, hearty and easy to make and way too yummy just for winter.




  • 500g maccheroni (or any pasta you prefer)
  • 5 tbs extra virgin olive oil ( add more if desired, I am very generous with the olive oil)
  • 1 red onion (diced)
  • 2 garlic cloves ( crushed)
  • 1 birds eye chili (optional)
  • 3 slices pancetta or smoked bacon (finely chopped)
  • 250g frozen broad beans
  • 250g frozen peas
  • 1 tsp dried Italian herbs
  • pecorino ( as desired)
  • salt/pepper to season 


Fry the onion in the extra virgin olive oil on medium to high heat until the onion becomes transparent, add the crushed garlic and continue cooking.

Continue cooking until all smells delicious then add the chili if desired and Italian herbs, cook for another minute to combine then add the pancetta.

Once browned add the broad beans and peas ( when adding the broad beans and peas it will create a little liquid which will help when you put the lid on to simmer for a while).

Turn down the heat and let simmer.

Boil water for the pasta, once boiled add a couple of ladles of the water to the broad beans and peas so it creates a bit of a broth. Add pasta to boiled salted water cooking al dente !

Drain the pasta and add in the pan with broad beans and peas on medium heat for a minute to combine. To serve add a touch more extra virgin olive oil to the pasta and some pecorino. 

Prep Time

15 mins

Cook Time

15 mins