Broad bean pasta with courgettes and chorizo

Apologies for the hiatus – I was in Wales for the week eating way too many Welsh cakes and cream teas. This week has been all about catching up on all the things I blew off til after Easter so it’s been busy busy. We’re getting our website overhauled so there’s lots going on. Foodwise, summer is creeping in. We’ve got bread beans and courgettes in all our bags this week, two varieties that always say summer to me. I made pasta. While they are fab the yield on broadbeans is, shall we say, not huge. You get a big bag of pods, shell them and end up with a handful of beans – it’s the opposite of the loaves and the fishes! That’s where pasta comes in. To make things go a bit further I added a courgette and some chorizo for a bit of a kick. While shelling the beans is a bit faffy the rest of the dish takes about 15 minutes to put together. Perfect for a Friday evening….

Broad bean pasta with courgettes and chorizo

You’ll need:

400gr broad beans shelled

1 medium courgette sliced then cut into quarters

A piece of chorizo about 10cm long chopped into smallish pieces

Pasta

Olive oil

Freshly grated parmesan cheese

Begin by steaming the broad beans. This will take about 2 minutes. Rinse in plenty of cold water to cool them down and stop them going mushy. Then pop the beans out of their skins by making an incision with your nail and easing the bean out. Set aside then put the kettle on for pasta and heat some olive oil in a pan. Add the courgettes to the pan and stick on the pasta. Allow the courgettes to cook for a minute or two then throw in the chorizo. Cook for another few minutes until the courgettes are tender. Add the beans and a generous glug of olive oil and mix everything together.

Season with salt (don’t go too crazy – the chorizo is salty) and plenty of black pepper. At this stage the pasta should be ready, drain it then mix with the other ingredients adding some grated Parmesan. Serve immediately. Enjoy.

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