Bean, Pasta, and Leaf Broth
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 14 ozs Pappardelle noodles
- water
- 4 small Zucchini (cut into ribbons)
- 7 ozs Asparagus (white and green)
- 7 ozs mixed Beans (shelled broad beans, green beans and mangetout)
- 4 Tbsps olive oil
- 2 cloves garlic cloves (finely chopped)
- salt
- freshly ground peppers
- lemon juice
- To garnish
- Basil
Preparation steps
1.
Cook the pasta in plenty of boiling, salted water according to the package instructions, until 'al dente'. Add the courgette ribbons for the last 2 minutes of cooking time. Drain the pasta and courgettes in a colander.
2.
Blanch the broad and green beans in boiling, salted water until 'al dente'. Refresh in cold water and leave to drain, then cut into bite-size pieces.
3.
Cook the white asparagus in boiling salted water for 3-4 minutes. Add the green asparagus and mangetout. and cook for 3-4 minutes until tender.
4.
Heat the oil in a large pan. Cook the garlic until soft, then add the beans, asparagus, mangetout, pasta and courgette ribbons and heat through, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
5.
Leave to stand for at least 5 minutes before serving garnished with basil.
