Description
I love fresh broad beans. You can only eat them when in season and the season is so short! Fresh broad beans and mange tout pasta is a tasty way to enjoy them.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil, Plus More To Serve
- 1 whole Onion, Thinly Sliced
- 100 grams Broad Beans
- 100 grams Mange Tout (Snap Peas), Roughly Chopped
- 400 grams Cherry Tomatoes, Cut Into 2 Or 3 Pieces
- Salt To Taste
- 500 grams Whole Wheat Farfalle Pasta
Preparation
Heat extra virgin olive oil in a frying pan. Cook onion, stirring constantly, for 5–10 minutes, until soft.
Add broad beans, mange tout (snap peas), and tomatoes. Stir well. Cover with lid and simmer until broad beans have wilted. Season to taste with salt.
In the meantime bring a big pot of water to boil. Add salt. Pour in pasta and stir for 30 seconds. Cook until al dente. Drain and add to pan with vegetables. Drizzle in additional extra virgin olive oil for flavor before serving.
