Rob’s Recipe of the Week: Broad bean pasta | Canalside Community Food

This recipe was a discovery late last summer and ended up being our go-to for broad beans. I’ve had it in the side-lines ever since and now broad beans are finally back, it’s time to share! This recipe was even a hit during a solid week of rain under canvas in the Lakes.

Spaghetti with broad bean pesto

INGREDIENTS
500g dried spaghetti
500g broad beans, blanched, skins removed
1 small garlic clove
1/2 bunch mint, leaves picked, plus extra to serve
Juice of 1/2 a lemon
1/4 tsp cayenne pepper
2 tbs extra virgin olive oil
30g feta, plus extra to serve

METHOD

1. Cook pasta in a pan of boiling salted water according to packet instructions until al dente. Drain, reserving a little cooking liquid.
2. Whiz 200g beans in a food processor with the garlic, mint, lemon juice and cayenne. Add oil and feta, and pulse to combine (loosen with a splash of the cooking liquid, if necessary). Season.
3. Working quickly, toss the drained pasta and the broad bean pesto together on a serving dish. Sprinkle with the extra mint and feta, then top with remaining beans. Serve immediately.

Recipe adapted from: https://www.delicious.com.au/recipes/spaghetti-broad-bean-pesto/Meqkhuj6