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Broad Bean Pasta - Organic Box News 29.06.2010

Mattby Matt, 9 yr, 6 m ago in Blog
Comments | Tags: summer season, salad, Box News, pasta

It’s notoriously difficult to buy broad beans in peak condition so we always try to make the most of the local ones when they arrive. This week’s are from Tadcaster. The round ‘Primo’ cabbages are replacing the spring cabbages and although they don’t have quite as much flavour as these or the autumn ones they are useful for making coleslaw style salads and work well in stir fries. They’re from Herefordshire as are the mini cucumbers; late this year because of the cold spring but we’ll be using these in preference to the larger hothouse grown cucumbers now. The cherry tomatoes are Italian and larger boxes have some of the first of this years UK grown celery.


A very simple but tasty recipe from Paulo Arrigo’s ‘From Seed To Plate’.

For 2 ....

  • 50g-70g butter, 
  • 1 tbsp olive oil, 
  • 1 small onion finely chopped, 
  • 2 cloves garlic crushed,
  • 650g broad beans,
  • 150-200g pasta (It must be a short variety, not spaghetti or tagliatelli)
  • salt and pepper,
  • grated parmesan or pecorino to serve...

Remove the beans from the pods. Melt the butter in the oil and fry the onion gently until soft. Add the garlic and cook very gently for half a minute then add the beans, half a cup of water, salt and pepper. Cover and simmer until the beans are tender. Cook the pasta in plenty of boiling, salted water taking care not to overcook it. When draining it leave just a little water in the pan. Squeeze a few of the largest beans from their grey cases as this improves the look and texture of the dish. Stir the beans into the pasta and cooking water and serve with the grated cheese.


  • 650g broad beans,
  • 250g cherry tomatoes quartered,
  • 1 tbsp lemon juice,
  • 2tbsp olive oil,
  • 1 tbsp vegetable oil,
  • 1 small bunch fresh mint, parsley or coriander finely chopped.

Pod the beans and cook in boiling water until tender. Cool rapidly in cold water. Thinly slice the halloumi and fry in the cooking oil until well browned on both sides. In a jar shake together the olive oil and lemon juice. Combine with the beans, tomatoes and herbs and arrange artfully with the cooked halloumi slices.

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