Thanks to my amazingly prolific broad bean plants, I have started coming up with inventive ways to use broad beans. I made this recipe on the day I podded and blanched my way to 500gms/so of broad beans. It was a response to both broad beans and a comment by the Amazant Monsieur H about pasta and sauces and how creamy sauces were too rich.
This is basically a white sauce pasta, it uses a little butter and some parmesan and milk but no cream. It’s very nice, although I did make too much sauce for the amount of pasta I made:
I made the pasta from scratch, btw! First attempt using 00 flour and trying the hand-torn approach 🙂 Pretty happy with that:
- Handful of broad beans
- Sprig rosemary chopped finely
- 1/4 onion diced
- 1 tsp plain flour
- 1 tbsp butter
- 1/4-1/2 cup of milk
- 1 tsp parmesan
- Cooked pasta, 1tbsp of cooking water reserved
- Pinch of stock (vegeta)
- Salt and pepper to season
Add 1/4 of the butter to a pan and melt, throw in the diced onion and fry until translucent and soft. Add the rosemary while cooking the onion. Once the onion is cooked, add in the broad beans and stir for about 1 minute.
Then add in the rest of the butter and as it melts add in the flour and stir well to ensure the roux (the flour and the butter) is cooked thoroughly. Gradually add in milk to the pan and stir well, this will start thickening the roux and turning it into white sauce. Add in the stock powder and keep adding milk until it is to the consistency and amount of sauce that you need. Add in the parmesan and stir thoroughly and season to taste.
Once the parmesan has melted, add your pasta and the reserved cooking water and stir to ensure the sauce coats the pasta thoroughly. Then serve!