Fresh Garlic and Flat Beans

I’m really enjoying the new season “wet” Garlic at  the moment. As the flavour is lighter and more delicate than the  type we normally get, I tend to use more of it which isn’t a bad thing given how good for you it is. Cited by many as a “superfood”, Garlic helps prevent stroke and heart disease by thinning the blood, it acts as an antiseptic, has amazing healing properties  and it reduces fats and cholesterol in the blood. Garlic breath is the worry of course but chewing on some parsley will combat this.

If you’re not barbequeing this evening you’ll probably be trying to get out of the house as quickly as you can to enjoy this glorious weather. My first recipe is perfect for that, a pasta dish that is ready in the time it takes to boil the pasta (woohoo!)…

Pasta with Fresh Garlic and Olives (for 2)

You’ll need:

Pasta – whatever you like

Olive Oil

6-8 Cloves of Garlic

A handful of Black Olives

Some finely chopped Parsley if you have it

Parmesan Cheese

Put on the kettle then peel and chop the Garlic. Heat a generous dash of Olive Oil and begin to very gently saute the Garlic over a low heat. Stick on the pasta and roughly chop the Olives. Allow the Garlic to reach the point of just starting to change colour then turn off the heat (this shouldn’t take any more than 3 or 4 minutes). When the pasta is ready, drain it and add it to the pan along with the Olives and Parsley. Mix well adding a little more Olive Oil, Salt, plenty of freshly ground Black Pepper and some Parmesan. Serve immediately with more Parmesan.

Variation: This week’s Flat Beans work really well in this dish. Cut them into pieces about an inch long, then either boil or steam them then add to the Garlic along with the Olives and Parsley. A question we frequently get asked is can you freeze flat beans.  Yes you can but better to cook them in a sauce (tomato) or a dish (put them in a curry or casserole) then freeze them. Flat/Runner beans do not freeze well just blanched they tend to be a bit soggy.