It's the start of summer vegetables! The first ones I've got my hands on are broad beans, hopefully next week there'll be some organic UK asparagus available - watch this space. It's really starting to feel like summer is making itself known in Edinburgh. We've had a good two weeks of glorious weather, in the garden I can't weed fast enough, and all those delightful veggies are coming back!
Tip: When selecting broad beans, gently feel the pod to test how large and firm the beans inside are. It's always a bit of a guessing game, but in general you can feel the beans themselves and the size.
Tonight, I didn't want to do anything too taxing, so pasta was on the cards. I decided to make a broad bean and courgette pasta with ricotta and a lemon dressing.
500g broad beans in their pods
Juice of 1 lemon
1 clove garlic, finely diced
Salt and pepper to taste
Enough spagetti to feed you
A good couple of glugs of quality olive oil
100g ricotta cheese
1, Peel your bean pods and collect the beans in a bowl, then put into boiling water and simmer for 5 minutes.
2, While the beans are simmering, cut your courgette halfways, then cut into 1/2 cm slices.
3, When the broad beans are ready, drain and leave to cool a little before peeling. In this time you can start to fry your courgette in a little olive oil until lightly browned. Remove from the heat.
4, Put the pasta in a pan of boiling, salted water until al dente.
5, When the pasta is close to being done, add the lemon juice and garlic to the broad beans and courgetters, and mix well.
6, When the pasta is ready, drain and then mix all of the veg and juices with it, then sprinkle the ricotta over and stir. Give it a final taste, and serve.