Sunday, October 17, 2010

I like your blog but... (Broad Bean and Lemon Pasta)

I like your blog but...

It's 10 pm and I just got home from rock climbing and I need carbs so badly I'm starting to wonder about the carbohydrate content of the shirt off my own back and I don't have the time to fuss around with food preparation because I might pass out from lack of sustenance and I certainly don't have the finger function to hold anything... anything at all... look at this: I'm shaking, SHAKING.

If you thought that this little scenario was particularly detailed: kudos on noticing that.
If you thought it was probably a bit too situation specific: grow an imagination.

I am giving you an example of a situation that might even be from my own life (how very enigmatic I am) to illustrate that I can relate to you: everyman or woman. That's what's happening here. I'm not suggesting that you can only eat this meal if you've just gone rock climbing. Geez.

Basically: I have another recipe you can create in the time it takes to boil some pasta up. Without dying from hunger exhaustion in the process. After work meal I hear you crow?
Yes, co-crusader. Get involved.

The recipe stems from another winner of a flavour combination: broad beans, olive oil, lemon and parmesan.
You can use this combos just as a side dish (some broad beans with lemon rind, juice, parmesan and a bit of olive oils stirred through).

It also makes a really great dip with roasted pine nuts getting involved.
Maybe sometime, if you're good, I'll tell you about that. But when you're older.

I've finally had time to make you a (if brief) mix tape again... this should be long enough for cooking pasta.

Broad Bean and Lemon Pasta
Per serve
You need:
1/2 a medium sized Spanish/Red onion sliced
1 cups of broad beans (can be frozen)
zest and juice of 1/4 of a large lemon
2 tbsp olive oil
1 tbsp paremesan
Olive oil for cooking
toasted almond slivers or pine nuts (optional)
2 tsp finely chopped basil
1 clove of chopped up garlic
150 gms pasta oh yo choosing

You:
Put your pasta on as instructed by the packet that it came in, with a bit of oil in the water.

Microwave your broad beans to cook them slightly/defrost them (about 1-2 mins on high)

Chuck your sliced onion, garlic , lemon zest, beans and lemon juice in a pan on a medium heat, cook til the onion goes fairly transparent. Take off the heat.

When the pasta is done take it off the heat, drain, then stir the bean mix, as well as the remainder os the ingredients, through this drained pasta.
Serve.

If you're vegan: minus cheese is still tasty.

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