Now, I am all for imagination and pushing the food boat boundaries but I may have pushed this a little far for the kids last night.
They like broad beans, they like pasta but the two together some how didn’t do it for them!
My husband on the other hand couldn’t get enough of it. I thought it was a bit tasty and considering I made it I wasn’t going to start getting too fussy.
I was tired.
This to me solves the problem of waste, waste? Maybe that’s a bit harsh I do get beans from this plant but are you getting me?
Using the tops of the broad beans seems a sensible idea and treating them a bit like spinach works a treat. They have this subtile flavour of bean but has a spinach-y type vibe going on.
My little garden helper gratefully obliged with the picking not so much with the eating.
It’s a bit of prep with the pasta but go ahead use some prepared stuff or instead of making the ravioli just make it into spaghetti and mix the filling through, top with the pesto and hey presto dinner is done.
Like how I did that? pesto/presto, ok enough of the bad jokes.
50gm Broad Bean tops
100gm Chèvre Goats Cheese or a soft cheese equalivant
2 Tablespoons Chives
50gm Hard goats cheese or a Parmesan
Salt and pepper to taste
Semolina or pasta flour for dusting
1 Egg for eggwash
180gm Broad beans
1 clove Garlic
Juice of half a Lemon
150ml Olive Oil, light flavoured one
50gm Hard Goats Cheese or Parmesan
Nice Olive Oil, fresh young broad bean leaves, chives flower and some parmesan to finish off the dish.
First make the pasta dough allowing time for it to rest.
Start now on the filling.
Bring a pan of water to the boil and blanch the bean tops for 1 minute and then plunge into cold water. Leave to cool draining then squeeze all the moisture out of it. Finely chop.
Mix together the chopped bean tops, the cheeses, chives and the seasoning
Set aside and move on to the pesto.
Blanch the broad beans for 2 minutes and allow to cool. Once cool enough to handle remove the outer slightly tough bitter skin.
Excuse the photo. My gardening hands is all I had available.
Toast the almonds in a dry frying pan and with the garlic pop these into a blender and whizz until you have some nice chunks.
Add the beans, cheese, lemon juice and whizz again.
Slowly add the oil as you are whizzing and season with salt and pepper.
I left mine chunkier than I usually do.
Right back to the pasta. Are you still with me??
Bring a large pan of water to the boil.
Roll out the pasta either by hand or by machine. I choose machine.
With the kitchenaid I take it to no.5 or 6. As long as you can read a newspaper through it (would you really?) you have reached the target thin point.
Spoon teaspoonfuls of the mix onto one layer of pasta. Take a pastry brush, dip into egg wash (1 beaten egg with a splash of water to loosen the mix) and brush all around the filling where the top layer of pasta will sit.
MAKE SURE YOU REMOVE ALL AIR POCKETS OUT OF YOUR PASTA. PARCELS. Otherwise you have an event of the exploding pasta. Ok I might be being a little dramatic but you don’t want these babies to fall apart in the water after all your hard work. I would cry.
Cut these pockets of garden goodness however you please. I have a fancy little cutter that helps me out.
Dust with pasta flour or semolina to stop then sticking.
Cook for 2-3 mins in boiling water. They will start to float to the surface.
Once cooked drain and serve immediately to awaiting mouths. Top with the pesto, a few gratings of cheese, a splash of olive oil and some tender young broad bean leaves and maybe some chives flower to make it look fancy.
Dive on in. Enjoy these beautiful green beans in all their glory.
See you at the next recipe, until then..
Remember be inspired and keep cooking like it’s ‘better than a bought one’