Saturday, 17 August 2013

Spaghetti With Broad Beans, Mint And Lemon

200g spaghetti
sea salt
5-6 fresh mint leaves
1 garlic clove
150g broad beans, double podded
extra virgin olive oil
lemon zest
Parmesan cheese, grated

Cook the pasta in plenty of boiling, salted water until al dente.
While your pasta is cooking, pound the mint, salt and the garlic using a mortar and pestle to form a paste.  Add most of the broad beans the a good pinch of grated Parmesan, reserve a few whole ones for adding later, and pound some more to a chunky paste. Loosen the paste with olive oil, adding it little by little till correct consistency and mix well.
Transfer the bean puree to a bowl. Add 2tbsp of the pasta cooking water and mix until well combined. Toss the puree with the drained pasta and serve with the retained broad beans scattered on top and a little more grated Parmesan.

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