Strictly speaking this is probably more of a June recipe for when the broad beans are young, but broad beans are still available at the moment, both to buy and pick, and this is a delicious dish to make with them.
Ingredients (for 4 people)
A good handful of cherry tomatoes, halved
As many broad beans as you want, podded (probably about 800g before podding)
2 tbsp olive oil
Handful of basil, shredded
2 tbsp white wine vinegar
2 tbsp lemon juice
Parmesan or pecorino
1. Place the cut tomatoes in a bowl with the olive oil, basil, white wine vinegar, lemon juice and a grinding of salt and pepper. Give a good stir around and leave to macerate for 30 minutes or so.
2. Cook the tagliatelli in a large pan of boiling water.
3. While the pasta is cooking, cook the broad beans in boiling water for a few minutes until just tender. Don’t overcook them. Drain and, when cool enough to handle, pop them out of their skins if they need it (you only need do this if the beans are large). Stir the broad beans into the tomato mixture.
4. Pile the tagliatelli onto a large serving bowl; tip the tomato and broad bean mixture on top and stir it in together. If you think it needs it you can add a bit more olive oil. (you can also mix in some rocket at this stage too, which is lovely)
5. Serve with shavings of parmesan or pecorino and enjoy!