Pasta recipe with Summer Vegetables and Fresh Mint

July 27, 2011 Lunch Dinner Supper, Recipes, Vegetarian 0
This is pasta recipe which incorporates a lovely way to make the most of all those seasonal summer vegetables appearing in the shops or your garden – whichever is closest! There are two ways to make this dish, (A) the slow and very fresh vegetables way or (B) fast and frozen veg; the choice is yours. There is no doubt that the fresh way tastes better but the frozen route will still be fab and very Summery.

The only bit that is non negotiable is using fresh mint. It takes no more time and you will be well rewarded with an amazing taste and aroma.

This vegetarian pasta recipe  looks complicated, it really isn’t. Admittedly it is a bit fiddly but you will be well rewarded. You can also prepare more than you need to have leftovers for a salad the next day, when you add more veggies. Or whatever you fancy. Enjoy!

Prep time:
A. Shelling peas and broad beans and preparing other veg around 30 minutes
B. Preparing veg around 15 minutes
Cook time: 15 minutes
IngredientsServes 2250 gms Wholewheat Pasta200 gms Fresh Peas in pods, when shelled gives approx. 100 gms peas

500 gms Fresh Broad Beans in Pods giving around 120 gms of beans

120 gms Flat Beans (or Runner), chopped

2 Large Cloves of Garlic, crushed

2 Dessertspoons Pine Nuts

A large Fistful of Fresh Mint (with woody stalks pulled off yielding around 20- 25 gms leaves).

5 – 6 Tablespoons of Mild Extra Virgin Olive Oil

1 Tablespoon of Balsamic Vinegar.

 Method

  1. If using fresh, de pod the broad beans and peas; keep in separate bowls.
  2. Put the pasta on to boil, follow manufactures instructions.
  3. 2 minutes from the end of the cooking time add the flat beans to the water.
  4. Drain the pasta and beans and transfer to a large warmed bowl.
  5. Meanwhile, bring another pan of water to the boil. When ready add the broad beans cook for 2 minutes.
  6. Drain and rinse with cold water.
  7. Remove the outer grey casts by nipping the end and squeezing the bean out.
  8. Add to the large bowl with the pasta and flat beans
  9. Now stir the remaining: crushed garlic, fresh (raw) peas, pine nuts and balsamic vinegar into the pasta and bean mix
  10. Finally put the oil and mint into a mini blender and blend well then stir into the warm pasta bean mix.
  11. Season to taste with freshly ground black pepper and Himalayan crystal salt.

Serve with a salad of mixed leaves.
Why is this a ‘healthy eating’ recipe?We used wholewheat pasta to increase the fibre content of the meal. The veg are either raw or only lightly cooked, preserving the vitamins, minerals and increasing the nutrient density of the overall dish. Adding a variety and number of fresh vegetables to a popular dish like pasta will help to reach the minimum daily requirement. The monounsaturated fats in the uncooked, cold pressed olive oil are understood to be of significant health benefit. Herbs contain a number of phytonutrients that are preserved by serving raw.
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