After the runner beans in last weeks box, this week we had broad beans. I wanted to put them with some pasta, so I started hunting around my book collection. I came across a recipe for broad bean and ricotta pasta in Nigel Slater's Kitchen Diaries. I only made a couple of changes.
I podded the beans and boiled them until they were cooked about 8 mins. I then skinned the beans. I then gently fried some sliced garlic cloves, without browning, in some olive oil. After a minute, I added the beans and a handful of spinach. Then I added 25o g of ricotta and the juice of a lemon. The cooked pasta was added to this mixture.
Then pasta was dished with a drizzle of olive oil and some grated pecorino.
I am entering this into this weeks Presto Pasta Nights, which this week is hosted by Ruth @ Once Up A Feast. Make sure you have a look at the round up.
With the decent weather we have been having the veg box is getting a bit more exciting:
- Purple Kohl Rabi
- Spring Cabbage
- Broad Beans