This is one of my favourite lunchtime dishes to do at the moment, using broad beans and rocket picked straight from our little veg patch in the garden. I think I could live off this for the whole of July, along with raspberries for pudding.
Ingredients (serves 4)
400 g tagliatelli
As many broad beans as you can lay your hands on, podded (probably about 800g before podding)
Large handful of rocket (or a bag of rocket from the supermarket)
2 tbsps Lemon juice
Parmesan or pecorino
1. Cook the tagliatelli in a large pan of boiling water.
2. 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). Indeed, you don’t really need to cook the beans at all for this dish, just use them raw.
3. When the tagliatelli is done, drain it, put back in the saucepan and stir in the rocket so that it wilts slightly in the heat.
4. Pile the tagliatelli and rocket onto a large serving bowl; drizzle over some olive oil, and mix in the broad beans and lemon juice.
5. Serve with shavings of parmesan or pecorino and enjoy!