Meera Sodha shares a simple spring supper that highlights the joy of podding beans. Her chopped broad bean trofie with mint and lemon is a fresh, zesty dish that comes together quickly.
Chopped Broad Bean Trofie with Mint and Lemon
To save time, cook the pasta while you skin the broad beans.
Ingredients
- 650g frozen broad beans
- 80g extra-virgin olive oil, plus extra for drizzling
- 80g vegetarian parmesan, finely grated
- ¾ tsp salt, plus extra for the pasta water
- 1 unwaxed lemon, zest finely grated, then juiced to get 1½ tbsp
- ⅛ tsp ground black pepper
- 400g trofie
- 20g fresh mint, leaves picked and finely chopped
Method
- Put the broad beans in a medium bowl, pour boiling water over them, stir, and leave for a couple of minutes. Drain. Skin the beans, discarding the skins. Pulse the beans in a food processor until finely chopped, or mince them with a knife on a board.
- Return the chopped beans to the bowl. Stir in the oil, parmesan, salt, lemon zest and juice, and pepper.
- Bring a large pot of salted water to a boil. Cook the pasta according to packet instructions. Just before it’s ready, reserve a mugful of pasta water.
- Drain the pasta, return it to the pot, and add the broad bean mixture and about six tablespoons of reserved pasta water. Mix well until loose but not wet. Adjust seasoning with lemon and salt to taste. Fold in the mint.
- Divide across four bowls and drizzle with extra olive oil before serving.
This recipe celebrates the simple pleasure of podding beans, reminiscent of Gujarati aunties preparing valor beans. The result is a light, satisfying meal perfect for spring.
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