Don’t be fooled by the simplicity of the ingredients in this Italian recipe, its blinking tasty and tastes deliciously fresh and summery, although, I would eat it all year round as it’s all store cupboard. The texture of the broad beans works so well with the spaghetti and all it’s plant based if you don’t add parmesan or pecorino.
Recipe serves 2-3
Ingredients
250g of dry spaghetti
200g of frozen podded broad beans defrosted
a few spears of chopped spring onions (scallions)
a few tablespoons of olive oil
1 clove of garlic finely slivered
basil leaves
How
Cook the pasta according to the instructions on the packet, drain and set aside a cup of the pasta water.
Heat up a big heavy bottomed frying pan (skillet) and fry the garlic and spring onions in the olive oil for a couple of minutes. Next add the broad beans a few tablespoons of the pasta water and cook till the beans are tender, which is only a few minutes. Add the pasta and a few more tablespoons of the pasta water and stir till the liquid is clinging to the pasta. Season with salt and pepper to taste. I like a lot of freshly ground pepper.
Serve sprinkled with basil and an optional grating of pecorino or parmesan.
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