Pea and Broad Bean Sauce (with photo)

[farfallina]

Pea and Broad Bean Sauce :

Number of People: 4


Ingredients:

For 320g of pasta
60g spring onion
Peel of 1/2 lemon (without the white)
40g extra virgin olive oil
300g fresh broad beans (fava beans)
200g green peas
25g sesame seeds
5g salt
50g water
30g fresh lemon juice
Freshly ground black pepper


Preparation:

    Chop onion and lemon peel for 20 seconds on Speed 4
    Add oil and cook for 3 minutes at 100°C on Speed 4
    Add beans, peas, sesame and salt. Cook for 5 minutes at 100°C on Reverse/Soft Speed
    Add water and lemon juice. Cook for 10 minutes ate 100°C on Reverse/Soft Speed. (Continue to cook few more minutes if needed)
    Mix the sauce with boiled-drained pasta
    Serve into the plates. Sprinkle with freshly ground black pepper


Adapted with a few changes from the recipe called Eliche dell'Ortolano


Photos: http://thermomixtarifdefterim.blogspot.com/2011/07/pea-and-broad-bean-sauce.html


Tips/Hints: It is important that broad beans you are using have a thin skin or you need to remove the skin. Another option could be to use frozen broad beans which are ready to be cooked. The beans I got had very thick skin (it was too late when I understood that) so I had to remove one by one after I cooked the sauce. It was worth the effort though, I really enjoyed the sauce

[Cuilidh]

That looks like a nice combination - it's just gone into my "to do" pile.  The photo looks good, too.  Thanks Farfallina

[Lellyj]

Thanks for reminding me how much I love LOVE LOVE broad beans --especially double peeled broadbeans.  I make a similar sauce to this with a bit of stock rather than lemon juice and some proscuitto.  Will try this vegetarian version now.  Thanks Farfallina, once again.

[farfallina]

Thank you girls
I hope you enjoy it

Some friends of ours have fields. They coltivate some vegetables and fruits. They just do it for themselves, they don't sell
They are also very generous so this year, with spring and summer coming we've been given lot stuff incl. fava beans (also lots of zucchini, cucumber, salad, cherries, peaches...etc)
So I searched for some different recipes to try in order to vary dishes

In my entire life I had never eaten so much cherries and zucchini!

[Cuilidh]

Lucky you, Farfallina, having such nice neighbours.  There is absolutely nothing like produce fresh from the garden.  Enjoy it all whilst everything is still in season.

[Cuilidh]

I'm about to finally strip the remains of my broad beans from the garden today and wondered what quick recipe I could make with them - this one won the prize.  Looking forward to trying it out for dinner tonight.

[judydawn]

Looking forward to hearing about it Marina.

[Cuilidh]

I didn't think I was going to get any cooking done today, but this just fell into my gardening plans perfectly so I couldn't resist.  I just don't feel right if I don't do any cooking on a Sunday!

[Cuilidh]

This is just out of the TMX now and I am really pleased with it.  The sesame seeds add a bit of crunch and because my broad beans were straight out of the garden they were young enough that they didn't need to be peeled after I had taken them out of their pods.  My only problem was that I used a vege peeler for the lemon peel which left it very coarse so I needed to take it out of the jug and cut it down with a knife because speed 4 wasn't enough to do the job and I didn't want to over cut the onions.  It would have been fine had I used my zester or microplane.  Also, I didn't have any spring onions so just used one smallish onion.

[farfallina]

Cuilidh I am glad to hear that you enjoyed it
Thank you for your feedback
As a matter of fact, having remembered now, you are right about Speed 4
Next time let's try to zest lemon peel as first thing... 10 seconds on Speed 8
and then we continue with the rest as it is
If this works better we modify the recipe too

[Cuilidh]

Sinem, I think the onions are OK as they are, it was just the lemon peel that didn't cut down and I am not sure that the 10 seconds on speed 8 would work - my thought is that the peel will stick to the jug and not get cut small enough.  I could be wrong, it would be worth the experiment.

I think I would be inclined to simply use a zester or chop the peel up small by hand.  I'll experiment when I try this next - I pulled all my broad bean plants out of the garden last Sunday so I'm not sure when I'll make this next - but it is so delicious I will definitely be making it again.  I'll let you know how it goes.

[Cuilidh]

I have decided to start the "Broad Bean Appreciation Society", based purely on this recipe.

I got my hands on some lovely fresh, young broad beans at the farmers market yesterday and couldn't help myself - I made two batches of this today.  The first batch, I used zested lemon peel and the lemon taste didn't come through too well so I think the idea would be to perhaps use a vege peeler then chop the peel by hand so that it remains a bit chunky.  In the second batch I compensated by using more lemon juice and that was good, but not as good as I think the slightly chunkier peel would have been.

Anyway, now got lots of this - one for dinner tonight and the second batch into the freezer (I combined both batches so that the lemon of batch no. 2 would compensate for the lack of lemon in batch 1.).

Thanks so much for the recipe.  For those of you who don't like broad beans, get your hands on some fresh young ones and give it a go, the taste is so much nicer than those horrible frozen things you get at the supermarket (and with the young ones you don't have to muck around peeling them once they are out of the pods, the peel is soft enough to be eaten without the strong taste overpowering them).

[judydawn]

I wonder if Chookies lemon powder would add the zing you were looking for Marina?

[cookie1]

As I was reading your post Marina I wondered the same as Judy. Especially as I now have some made. I am not a broad bean fan, although don't mind them double peeled or young.

[farfallina]

Marina I am happy to hear that you enjoyed the recipe so much
Thanks a lot also for your feedback. It was very informing.