This is very simple recipe with a few ingredients. I love recipes like this as they allow each ingredient to be tasted. We have found that children like this as well. If you want to be extra decadent, you can double pod the broad beans. The broad beans we are harvesting are very fresh and young and we have not needed to do this extra step. Ingredients 500grams Broad Beans, podded zest from a lemon juice from 1/2 a lemon 2 green garlic cloves diced finely small bunch of mint or parsley, finely sliced Feta to crumble salt and pepper to taste olive oil 500 grams fettuccine
Method 1. Heat water and follow instructions for cooking the pasta. 2. Lightly steam podded broad beans for 3-5 minutes. Run under cool water and set aside. 3. Make a dressing with the lemon zest, lemon juice, green garlic, olive oil, salt and pepper. 4. Drain pasta. Mix with broad beans, dressing and herbs. Adjust seasoning. Crumble feta over the top and serve.