Denise says:

  • Broad beans also known as fava beans are a member of the legume family. They are a great source of protein and carbohydrate as well as vitamins A, B1, B2.  Fresh broad beans are at their best from end May to mid-September.
  • Broad beans should be podded from their velvety jackets before using. Slit each pod along its seam and run your through your thumb along the furry inside to push the beans out.
  • To double pod – or remove the thin skin that covers each individual bean – blanch the beans for 2 minutes, drain and cool before removing the bright green bean.  Although double podding is quite labour intensive, it is well worth it!
  • For a short cut or an all-season experience, buy frozen ready podded broad beans. Runner beans, French beans or flat beans can be substituted.
  • This simple to make pasta recipe brings all the flavours of summer together in one mouthful!  Vegan but you can add grated cheese on top if that is your preference!
  • Preparation Time 15 minutes
  • Cooking Time: 15 minutes
  • Serves: 2 people


  • 1 garlic clove -peel and thinly slice
  • 1 lemon – zest and juice
  • 250g cherry vine tomatoes – cut into quarters
  • 1 spring onion – trim and slice
  • A large handful of basil
  • 25g pine nuts – toasted
  • 500g broad beans
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 200g Dried Pappardelle pasta or similar long style pasta eg linguine, spaghetti
  • 50g rocket leaves Garnish: Lemon Wedges


  1. Finely grate the zest from the lemon and juice one half (keep the other half for later). Fill a deep saucepan with water and bring to a boil.
  2. While the water is coming to the boil, pop the broad beans from their pods by pulling the pods open and scooping out the beans. When the water is bubbling, drop in the beans. Cook for 2 mins. Drain, catching 500ml water in a jug. Plunge the beans into ice cold water to stop them cooking further.
  3. Pour the reserved 500ml water back into the pan and bring back to the boil.
  4. Snap the pappardelle in half, so it sits flat in the pan. Add it to the pan. Bring the water back up to boiling, cover and cook for about 8 minutes. Toss the pasta every now and then while it cooks.
  5. In a separate frying pan, add 3 tbsp oil and add ½ tsp salt. Add the garlic, lemon zest, lemon juice and all the cherry tomatoes and cook for 3 minutes.
  6. Meanwhile, pop the broad beans from their grey skins. The easiest way to do this is to pinch one end and squeeze so they pop out. This is optional: when broad beans are young like this the grey skins aren’t too tough.
  7. After 8 mins, the pasta should be soft with a slight bite and most of the water evaporated. Drain off most of the water – leave about 2 tablespoons. Stir in the garlic mixture, broad beans and the spring onions. Toss together for 1 min to warm through.
  8. Add most of the basil and fold it through the pasta with a crack of pepper. Add more salt if needed.
  9. Top with the remaining basil, rocket and toasted pine nuts. Serve with lemon wedges.