Turkey and broad bean penne

1.Place broad beans in a bowl and cover with boiling water. Set aside, 10 minutes. Drain, refresh in cold water and drain again. Remove and discard white skins.

2.Meanwhile, cook penne in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1/2 cup of cooking liquid.

3.Heat oil in a large frying pan on medium. Cook onion, 3 minutes, stirring, until soft. Add broad beans, turkey and chicken stock and simmer, 5 minutes. Add penne and toss on low heat, adding reserved cooking liquid, if necessary. Serve topped with parmesan, parsley and a grinding of black pepper, if you like.