Four Seasons Foods took a little (well-earned) break over Easter - hence no veggie box post last week. This week's box is oh so colourful and inspired me to rustle up one of my favourite quick suppers!
This week we had...
- broad beans
- red onions
- cherry tomatoes
- mange tout
- bag of rocket/salad leaves
- yellow pepper
I was not a huge fan of broad beans until someone showed me how to remove them from their pale jackets and reveal the beautiful tender bright green beans hiding inside!
Once you have discarded the tough outer skin the tender sweetness of the bean within is so much improved - now they are ready to eat as they are, add to salads, mash into a paste/dip/pate or stir into a warm pasta salad like this...
Broad Bean, Pesto & Goats Cheese PastaFirst you need to prepare your broad beans
Pod them and add to a pan of boiling water. Allow them to simmer for a couple of minutes before draining and rinsing them in cold water. Then take each bean and pinch out the skin at the bottom and gently squeeze the beans out of their skin.
Cook your pasta according to instructions on the packet while you quarter a handful of cherry tomatoes and crumble some goats cheese.
When the pasta has cooked, drain it and stir in a good dollop of pesto (homemade or from a jar), add the beans, cherry tomatoes and a handful of rocket and give it another stir. Finally add the goats cheese which will melt slightly in your still warm pasta...