Name: Spaghetti with broad bean parsley pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 cup frozen broad beans; 1/3 cup flatleaf parsley leaves; 2 clove garlic, crushed; 2 teaspoon lemon juice; 1 tablespoon extra virgin olive oil; 350 gram spaghetti; 4 medium ripe tomatoes, chopped; 1 tablespoon freshly grated parmesan

Ingredients

2 cup frozen broad beans

1/3 cup flatleaf parsley leaves

2 clove garlic, crushed

2 teaspoon lemon juice

1 tablespoon extra virgin olive oil

350 gram spaghetti

4 medium ripe tomatoes, chopped

1 tablespoon freshly grated parmesan

Method

1.Bring a medium saucepan of water to the boil over high heat.

2.Add broad beans; bring to the boil. Cook 3 minutes, or until tender. Drain; cool. Peel; discard skins.

3.Place broad beans in a food processor. Add parsley, garlic, juice and oil. Process until almost smooth. Season.

4.Cook pasta in a large saucepan of boiling salted water 8 minutes, or until tender. Drain; return to pan.

5.Add tomato and broad bean pesto to pasta; stir to combine. Serve sprinkled with parmesan.

For full flavour and vibrant colour, choose ripe aromatic tomatoes. Pasta needs plenty of boiling water, to prevent it clumping during cooking. Stop pasta from sticking to pan by stirring 2-3 times while boiling. Shake colander vigorously to drain. Always reserve a little cooking water for adding to sauces if necessary.
Note

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Ingredients

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