Although, I could ay anything at the moment because it’s 4 in the morning and I’m writing. I’ve been getting ridiculous pain in my ribs at around this time every night for 2 weeks now and it’s driving me a little insane. Yes, I’ve seen someone but unfortunately for me it hasn’t been a quick fix type of ting. But enough whining, time to distract my self with pasta.
I used cassarecce in this recipe as I like how the little twists catch everything. But you could use normal spiral type things or orechiette and have a similar result.
If you want to make this recipe even easier use peas instead of broad beans and you’ll be able to skip the blanching and podding step – YAY! But also you won’t be eating broad beans and when they’re in season (now!) they’re so delicious. I can’t believe I hated them so as a kid.
Be warned, this is spicy – if you’re not a big fan of heat then 1.2 or 1/4 the chilli, r leave it out and just have it as a garlic and lemon sauce.
2 zucchini, grated
300g cassarecce pasta
1.5 cups broad beans (removed from bean pods)
2 Tbs olive oil
1/3 cup finely diced spring onion
2 birdeseye chilies or 1 large red chilli
4 cloves garlic, crushed
½ cup finely diced parsley
¼ tsp salt
1/4 cup vegetable stock
½ cup parmesan cheese, freshly grated
2 tsp lemon zest
juice of ½ lemon
½ lemon to serve
black pepper to serve
Bring a large pot of well salted water to the boil. Add the podded broad beans and boils for 3 minutes. Scoop out with a slotted spoon and cool in iced water. Once cool enough to handle squeeze them out of their skins, discarding skins and setting aside the broad beans.
Bring water back to the boil. Add pasta, cook according to directions and the drain reserving 1.2 a cup of pasta water.
Meanwhile, put a large heavy based fry pan on medium high heat. Add the oil, spring onion and chilli and sauté for a minute until onion is just starting to soften. Add the garlic and sauté for a minute. Add the zucchini and broad beans and stir to combine flavours and gently cook the zucchini for a max of 1 minute. Add parsley, salt and vegetable stock at this point.
Turn of the heat and add your cooked pasta to the pan, along with the parmesan, lemon zest and lemon juice. Stir gently to coat the pasta in the sauce. It should be sticking to the pieces of pasta and not dry. if it looks a little dry add some of your reserved pasta water. Serve with a generous crack of pepper, extra parmesan and lemon on the side. And maybe some extra slices of chilli if you’re an addict but it’s probably spicy enough without them!