Fresh broad beans are extremely tasty and aren’t used enough. They’re widely cultivated in the UK and have a rich history with the country. They have a wonderfully smooth flavour that works excellently in this pasta dish.
When to eat
I recommend eating this dish from June till September, when British beans are ready and ripe to eat.
Broad Bean Whole Wheat Fusilli With Hazelnut and Walnut Pesto
This meal is around 89% less polluting than the average UK meal.
Eating this recipe will save around 2.62 KG CO2e per person.
That’s equivalent to the emissions produced driving 21.62 KM in a modern car.How do I calculate this?
- 250 g Shelled Broad Beans
- 300 g Whole Wheat Fusilli
- 2 Cloves Garlic
- 45 g Basil
- 50 ml Extra Virgin Olive Oil
- 30 g Walnut
- 20 g Hazelnuts
- 1 Tablespoon Nutritional Yeast
- 1 Lemon
- Place a deep pan of well salted, boiling water over a medium heat, keeping the water at a vigorous simmer. De-shell the broad beans and then toss into the water. Boil the beans for about 4 – 5 minutes. Once cooked, drain and remove from the heat.
- At this point you can remove the skin of the beans, but this is not necessary. Leave the skin on if you want to save time, this will add a little bitterness to the bean. If you are de-skinning the beans, place them into a bowl of cold water. Pop the tender, bright green beans out of their skins by squeezing gently. Reserve the de-skinned beans for later.
- Heat another pan of boiling water over a medium heat. Salt the water then tip in the pasta. Cook for 10 – 12 minutes until the pasta is aldete.
- Meanwhile make the pesto. Peel the garlic and place it into a blender, along with the basil, nuts, olive oil, nutritional yeast and seasoning. Zest and juice the lemon, tipping the juice into the blender with the basil. Blitz the pesto ingredients until smooth, adding a little water if necessary.
- Once the pasta has cooked stir the pesto and cooked beans through the warn pasta. Plate with the lemon zest sprinkled over the top of each dish.