Broad Bean and Mint Spaghetti
I have a little garden, in which I like to grow veg, a lot of which never makes it through the kitchen door. But one summer I had a glut of broad beans and was exploring what to do with them. I grow mint, had some lovely lemons and a friend coming round and needed something to reward her for her help in the garden.
Ingredients
2 handfuls of shelled broad beans, ie, remove the outer skin of the bean (I have small hands)
1 sprig of mint, leaves shredded (chiffonade if you want to sound swanky)
Olive oil (about 4 dsp)
Lemon zest
Lemon juice
A splash of white wine (I use pinot grigio)
Method
Put enough spaghetti for two in a pan of boiling, salted water. Let this cook for 7 minutes before starting the sauce.
In a frying pan, put a large glug of good olive oil (I must admit I prefer the Kalamata oil), the splash of wine and a pinch of salt. Add in the shelled broad beans, lemon juice, zest and a pinch of salt and bring up to a medium heat. Let this mixture stew down for 3-4 minutes, stirring and adding a splash of water if necessary. All you should be left with is the now softened broad beans in an oily sauce, which you can now add the mint to. You may have to remove the pan from the heat until the pasta is cooked.
Once the pasta is cooked, drain straight into the frying pan with the sauce, making sure a little water goes with it. Stir through over the heat, making sure the pasta is coated with the olive oily mix and the beans are well distributed.
Serve with a grating of parmesan or pecorino.
Top tips
If you like it spicy, add chilli flakes in with the broad beans.
You can exchange the olive oil for butter.
Or swap the beans for peas if this is what you have.