pea and broad bean pasta with lemon
 

Lily Simpson of Detox Kitchen’s

Pea and broad bean pasta with lemon
Penne with lemony peas and broad beans, spiked with capers, makes a great family dish. Frying the capers gives them a deep flavour that works well with the vegetables.

serves 2 people

150g podded fresh broad beans (or thawed frozen beans)
200g gluten-free penne pasta
1 tbsp olive oil
2 cloves of garlic, finely chopped
3 thyme sprigs
4 tbsp capers
150g fresh peas (or thawed frozen peas)
1 green chilli, sliced (optional)
Zest and juice of 2 lemons
Cherry tomatoes, halved (optional)

01 Bring a large saucepan of water to the boil. Drop in the broad beans and cook for 1 minute, then scoop them out with a spider or slotted spoon and tip into a bowl of cold water. Keep the pan of water boiling.

02 Season the boiling water with a good pinch of salt, then add the pasta and cook until al dente. While the pasta is cooking, pop the broad beans out of their skins.

03 Heat the olive oil in a frying pan over a medium heat and fry the garlic, thyme and capers until slightly golden. Add the peas and cook until they are a deep green. Add the broad beans, green chilli (if using), lemon zest and a pinch each of salt and pepper. Cook for a few minutes, then remove the thyme sprigs.

04 Drain the pasta, keeping a few spoonfuls of the water in the pan. Tip the pasta back into the pan and add the pea and broad bean mixture, along with the lemon juice. Mix through and serve, topped with the cherry tomatoes, if using.