Pasta with broad beans, peas, lemon and mint

This delicious pasta recipe for your broad beans comes from box scheme member Mike Nutley.

Ingredients

• Couple of handfuls broad beans
• 2 cups of (frozen) peas
• Grated zest of 1 lemon
• Small handful of chopped fresh mint
• 4 tablespoons olive oil
• Long pasta, (ideally egg tagliatelle)

Method

Add the grated lemon zest to the olive oil in a small bowl – about 2 hours before you want to eat and allow to infuse. Put the pasta water on to boil, then cook the broad beans and frozen peas in salted water for 2 minutes until tender. Cook the pasta till al dente – drain. Then mix the broad beans, peas and olive oil/lemon mixture with the pasta – stir well, season to taste with salt and freshly ground black pepper and add a handful of fresh mint – finely chopped. Stir again and serve.