It’s a great time of year in the garden, and even from our tiny vegetable plot we can conjure a meal from something picked fresh – 20 minutes from plant to plate! This week we ate the last of the broad beans and created this lovely light pasta dish which allowed the full freshness of the beans to really shine through.
Fresh Broad Bean Pasta
200g pasta (corn pasta works well)
2 hands-ful of broad beans
3 spring onions, sliced
3 ripe tomatoes, chopped
1 tblsp tomato puree
1 tsp dried basil
1 tblsp olive oil
Salt and pepper
Remove the broad beans from their outside shells. Place the beans in boiling water and simmer for about 2 minutes, then drain the beans and rinse them immediately in cold water. As soon as they are cool enough, remove the outer grey skin from the beans to reveal the bright green beans beneath. In most cases you should be able to simply pinch out the beans.
Cook the pasta in boiling water. Meanwhile heat the olive oil in a pan, add the spring onions and stir for a couple of minutes. Add the tomato and tomato puree and cook until the tomato chunks have softened and started to break down. As the pasta is nearly ready, add the shelled beans, basil and seasoning.
Drain the pasta and top with the bean mixture.