Spring has sprung and aren’t I glad for it. Just as I’d anticipated, the first broad beans have arrived at market, and the soft herbs have returned. Bunches of thyme that became woody and hard to come by during winter are now shooting with young crazy growth. I am stoked. I tried an incredible pecorino cheese made with cream from Country Valley Dairy at the market, and was so inspired I had to buy a piece. The zucchinis are young and sweet, and I picked up a bunch of fresh oregano as well as thyme, and a couple of mint plants. For dinner last night I wanted to bring all these spring flavours together in this beautiful, green, vegetable pasta. I gleefully pulled the young broad beans from their beautifully soft protective pods for sautéing in a little lemon infused olive oil. Try it, you know you want to.
|1/3||cup||podded broad beans|
|1||teaspoon||fresh thyme leaves|
|1||teaspoon||fresh oregano leaves|
|1||teaspoon||fresh mint leaves|
|2||teaspoons||lemon infused olive oil|
|100||grams||spaghetti, or other pasta|
Cook the pasta according to packet directions. Drain and set aside.
Cut the top off the zucchini and thinly slice using the long blade on your vegetable grater, or cut thinly with a sharp knife. Combine the slat and zucchini slices in a bowl. Set aside for at least 15 minutes. Finely chop the fresh herbs.
Heat most of the lemon oil in a large non-stick frying pan. Squeeze any excess liquid from the zucchini slices and reserve the liquid. When the pan is hot, add the zucchini slices and broad beans, tossing well. When the vegetables begin to turn golden, add the herbs, drained spaghetti and liquid from the zucchini. Heat through, tossing to combine. Just before serving, crumble over the pecorino cheese. Toss again, and tip into a pasta bowl, being sure to scoop all the cheese and vegies into the bowl.
The cheese should melt beautifully through the pasta, and the fragrant herbs will combine beautifully with the sweet young vegetables. Drizzle over the remaining lemon oil.