Fresh herbs can transform a dish by adding depth or brightness to the flavour, as well as adding interest to the overall look. Try this recipe from
riverford.co.uk/recipes
Bean and herb pasta serves 4
This is a really fresh, summery dish, with crunch from the beans and tanginess from the lemon and Parmesan. You can use any green bean (runner, French, finely sliced flat beans, double-podded broad beans, even sugar snap peas).
• 400g long pasta (e.g. spaghetti, linguine, tagliatelle) • 400g green beans, prepared, blanched until just tender, then refreshed in cold water; if using sugar snaps, just throw them in raw
• 4 tbsp extra virgin olive oil • 2 garlic cloves, finely chopped, grated or crushed • zest and juice of 1 lemon, to taste • 2 handfuls of mixed herbs (e.g. parsley, mint, chervil, tarragon, chives, dill), chopped
• 100g Parmesan or vegetarian alternative, grated • salt and pepper
Add the pasta to a large pan of salted boiling water and cook according to the packet instructions. When you drain it, reserve a couple of ladlefuls of the cooking water. Meanwhile, heat the oil in a large frying pan. Add the beans, garlic, lemon zest and juice and gently warm for 1 minute (keep an eye on the garlic so it doesn’t burn). Remove from the heat. Add the pasta to the frying pan, along with the three quarters of the fresh herbs and half the grated Parmesan. Season with salt and pepper and toss gently to combine everything. Add some of the reserved pasta water to loosen it up. Transfer the pasta to a large serving bowl and sprinkle over the remaining herbs and Parmesan to serve.
Variations
• Add some cooked and chopped spinach or chard leaves. • Throw in some leftover roast chicken or fried bacon lardons. • Swap the Parmesan for some crumbled blue cheese.
• Instead of using beans, grate two or three large courgettes and fry them for a couple of minutes with the garlic and lemon before tossing with the pasta.
STORING HERBS To lengthen the life of fresh herbs, remove any rubber
bands or ties and swish the herbs around in a big bowl of cold water. Let them sit for a few minutes while any dirt sinks to the bottom. Lift out then spin dry in a saladspinner or by shaking in a clean tea towel. Layer the herbs in a plastic box with sheets of kitchen paper to absorb the remaining water. Finish with a final sheet of paper, then seal and store in the fridge. Many herbs will keep like this for a week or even two.
Like having an allotment without the digging
www.riverford.co.uk RIVERFORD - GROWN FOR FLAVOUR
If you are looking at buying a bit more local, Riverford Organic Farms have it all, UK grown veggies, meat, milk, and much much more. We don’t air freight any of our produce and grow UK wherever possible. Best of all, everything we produce is 100% organic.
Why not try a veggie or recipe box from us today and see for yourself that we have great soil in Britain to grow the most super succulent summer veggies. With free delivery too, what could be simpler.
Visit
www.riverford.co.uk or call 01803 227227
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