Kerri thought of this recipe when we recently made some disappointing asparagus spaghetti and we tried it last night.
We roasted some cherry tomatoes, steamed some broad beans, toasted some pine nuts, grated some parmesan, tore up some basil leaves and cooked some spaghetti. When the spaghetti was done, we mixed all the rest of the ingredients into it, added some torn-up pieces of prosciutto and drizzled it with some extra virgin olive oil.
It was rather good; the flavours worked well together and it was a good, light, summery dish.
Subscribe to comments with RSS or TrackBack to 'Spaghetti with Broad Beans, Prosciutto, Roasted Cherry Tomatoes, Pine Nuts and Basil'.
:: Trackbacks/Pingbacks ::
No Trackbacks/Pingbacks
You must be logged in to post a comment.
Beautiful plate! Pine nuts are great in pasta and apparently very good for you – I watched an episode of Market Kitchen when Ching He-Huang made a warm soya milk drink with crushed pine nuts and sesame seeds. Hmm…!
Thanks Lizzie, we both love pine nuts, especially with pasta.
The soya milk drink sounds interesting!
Now I really must start doing more stuff like this on weeknights and less of the ‘three hour jobs. It looks really light and delicious.
Maybe it’ll be easier now it’s getting warmer Ros? I find I’m craving lighter, fresher dishes now and they tend to be quicker to cook don’t they?