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Broad Beans

Broad Bean & Courgette Pasta Sauce

From Green Cuisine (ask for details if you wish to order a copy)

  • 250g (8oz) shelled broad beans
  • 1 garlic clove
  • 1 medium onion
  • 3 tbsp olive oil
  • 2 medium courgettes
  • 300ml (½ pint) single cream
  • 1 x 400g can tomatoes or 14oz fresh tomatoes
  • 100g (4 oz) mozzarella cheese
  • salt & pepper

Steam the broad beans for 10 minutes until just tender. Slice the onion, sauté with the crushed garlic until the onion is transparent. Cut the courgettes into 1cm (½ inch) slices and add to the pan. Cook for a further 5 minutes. Stir in the cream and the broad beans. Add the chopped tomatoes and sliced mozzarella and heat gently. Season with salt and pepper. Serve with freshly cooked penne pasta.