IvanEats recipe
Creamy Broad Bean Pasta
Cooking for
3
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Ingredients
Method
- Remove the broad beans from their pods and discard the pods.
- Bring a pot of salted water to a boil and add the beans. Boil for 2 minutes.
- Prepare a bowl of ice water. Drain the beans and transfer them to the ice water to cool.
- Once cooled, remove the inner casing by gently squeezing each bean. Be careful not to crush them. Discard the casings.
- Heat olive oil in a frying pan over medium heat. Add the chopped onion and a pinch of salt. Sauté until it starts to brown slightly.
- Add the chopped chili and bell peppers. Continue frying for a few minutes.
- Cook the pasta according to the package instructions. When there is 1 minute left, add the peeled broad beans to the boiling pasta. Drain and set aside.
- Add the thyme and garlic to the frying pan. Season with black pepper. Sauté for 1-2 minutes.
- Zest the lemon and add it to the pan along with the juice of half the lemon.
- Add the drained pasta and beans to the frying pan. Mix well.
- Stir in the crème fraîche and grated cheese. Mix until well combined.
- Add the chopped basil and gently toss everything together.
- Plate the pasta and top with extra cheese if desired. Sprinkle with flaky sea salt and drizzle with olive oil for extra flavor. Enjoy!
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