Kerri and I had been talking about other things to do with pasta and broad beans. We have loads of mint growing in our garden too and thought that would work well with it. Kerri was out this evening though, so I threw something together quickly.
I sweated some onions and garlic, then added some cherry tomatoes. When the tomatoes had softened, I popped them with a wooden spoon and stirred it all up. Added some white wine, some broad beans and let it bubble away for a short while. Then threw in loads of chopped mint, some grated parmesan and seasoned.
It was okay but not brilliant; could do with some work on the seasoning maybe. Or adding bacon.
Bacon or pancetta seems to make most pasta dishes better, don’t they?
Did you use fresh broad beans? I haven’t cooked with them yet.
Hi Lizzie, yes they were fresh broad beans. A bit of extra work, but not too bad 🙂