When it comes to dishes with beans, this tangy pasta has its finger on the pulse.
Beans are a nutrient-dense food and an excellent way to add to your daily dose of protein. This Tomato and Broad Bean Pasta is just the ticket to fill your tummy on those days when all you want is a simple but delicious dish.
- 150g dried pasta of your choice
- 1 small onion
- 1 tablespoon olive oil
- 190g fresh broad beans
- 125g ripe tomatoes
- 1/4 a bunch of fresh basil
- 40g salted ricotta, or pecorino cheese
Peel and finely slice the onion and place in a wide shallow pan on a medium heat with the oil. Stir occasionally while you pod the broad beans (they're very small and tender, but if you can only get larger beans, simply pinch the skins off), then add them to the pan and cook for six minutes. Chop the tomatoes into rough one cm dice, then add to the pan. Season with sea salt and black pepper, then add in torn basil leaves.
Meanwhile, cook the pasta in boiling salted water, following the packet instructions. Scoop the pasta into the sauce and toss together, loosening with pasta cooking water, if needed. Finely grate over the cheese and toss again, finishing with an extra grating of cheese, if you like.
Do you have a favourite pasta dish using seasonal produce?
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