This is a quick and easy pasta dish for summer days when you don’t want to spend hours slaving over a hot stove. Flavoured with fresh mint and zingy lemon, it’s ideal for using up the last of those broad beans on the veggie patch.
Fusilli with Broad Beans and Mint
Serves 3 to 4
200g dried fusilli
100g shelled broad beans
3tbsp creme fraiche
juice of half a lemon
large handful of fresh mint, chopped
125g grated Cheddar cheese
glug extra virgin olive oil
salt and pepper
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
Meanwhile boil or steam the broad beans for a few minutes until just cooked, with a little bite, and drain. Refresh in cold water.
When the pasta is tender, drain – reserving a little of the pasta water, and return the pasta to the hot pan.
Add the broad beans, creme fraiche, lemon juice, mint, cheese and olive oil to the pasta and mix thoroughly until the pasta is well coated. Stir in a little of the pasta water to loosen the sauce if required. Season to taste and serve.
There you go – told you it was easy!
As this dish features lots of lovely broad beans, I’m entering it into August’s Simple and in Season – a wonderful blog challenge hosted by Ren Behan at Fabulicious Food, celebrating the best in seasonal produce.
And as mint is another star of this dish, I’m also entering it into August’s Herbs on Saturday challenge, hosted by Karen Burns Booth at Lavender & Lovage.