Pea and Broad Bean Orecchiette

November 18, 2017

I'm feeling a little depressed about my vegetable garden at present.  It seems the more effort i put in to improving the soil and planting things at the correct time, the less success i have.  This year all my climbing and dwarf beans got eaten by slugs as they germinated, and my broad beans, another crop i previously thought of as fail-safe, have been severely attacked by aphids.  I've been spraying with organic Neem-tree oil, as well as squashing as many as possible, but as i am away for work for days at a time, quite a bit of damage is sometimes done before i get onto it.  The husband has kindly built me a cold-frame, and i'm trying again with the climbing and dwarf beans, germinating them in pots.  I'll try and get them to a reasonable size before transplanting to the garden.  I've also got courgettes and pumpkins, along with basil growing happily in the cold frame; i planted some of the basil out in the glasshouse amongst the tomatoes yesterday, but will watch closely for slug attack before planting any more out.  When i have enough space i will get more seedlings going for planting out; so far the only things germinating well and being left alone by insects and birds seem to be the parsnips.  With luck i'll have a good crop of parsnips come winter.  Also looking healthy are my leeks.  I bought a whole lot of tiny leek seedlings from Mitre 10 a couple of weeks back and planted them out, and they, too seem to be happy in their new home. Last year i planted leeks a bit late, and they never got much thicker than my thumb, so this time i decided to plant a whole heap of them, so even if they remain small i will have plenty.  Being in the allium family they seem fairly safe from insect attack... fingers crossed!

 However despite my gardening woes i did harvest my first broad beans a few days ago, along with a few peas.  Not quite enough to make a meal, but i supplemented with some frozen broad beans and peas to make one of my favourite broad bean meals.  This is yet another of those mysterious recipes copied from a magazine in a cafe somewhere.  If only i had known back then that i would be sharing them in a blog i would have made more effort to write down who it was by and what magazine it was from. I've been making it for several years now.   Orecchiette are small thumb-dimpled rounds of pasta; you can, of course, use any pasta you like, but i prefer something that will catch and cup individual peas or beans.  Sea shell pasta works equally well.

PEA and BEAN ORECCHIETTE

Serves 4

 

400g orechiette or other short pasta

2 tablespoons olive oil

2 cloves garlic, crushed

6 anchovy fillets, roughly chopped

1/2 cup white wine

1 cup single or pouring cream

1 cup mint leaves, roughly chopped

1&1/2 cups broad beans

1 cup peas

1 lemon, juice and zest

sea salt and cracked black pepper

shaved Parmesan and cracked black pepper to serve

 

Cook pasta 14-15 min until al dente. Meanwhile heat fry pan until HOT. Add oil, garlic and anchovies and cook 2-3 minutes. Add wine and cook another 2-3 minutes or until reduced by half.  Add cream, lemon juice, zest, salt and pepper and cook 3 to 4 minutes or until cream is slightly thickened. Add drained pasta, beans, peas and mint. Stir until well combined.  Serve in bowls topped with Parmesan and cracked black pepper.

 

 

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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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