200g green beans
100g thinly sliced pancetta
500g gluten free farfalle
50g lactose free butter
284ml carton lactose free double cream
2 cooked skinless, boneless chicken breasts (about 250g/9oz total weight), torn into strips
a few gratings of fresh nutmeg
50g Parmesan, freshly grated, plus extra for serving
Serves - 4
Trim the green beans and cut into short lengths on the diagonal – keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.)
Cook in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane.
Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp – keep an eye on it because it can burn easily.
Meanwhile cook the gluten free pasta in plenty of well-salted boiling water until al dente.
While it’s cooking, put the lactose free butter and half the lactose free cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly.
Tip in the lemon segments and juice, the chicken, green beans and a few pinches of salt. Turn off the heat.
Drain the gluten free pasta and add it to the contents of the pan along with the rest of the lactose free cream.
Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.
Recipe adapted from: Good Food