Tuesday, 3 August 2010

FastFeasts: Pasta with Broadbeans, Cherry Tomatoes and Mozzarella

This is kind of a FastFeast. Getting the broadbeans ready takes a bit of time but they can be done in advance.

Serves 2

1 packet of broad beans
200-250 g of pasta
1 mozzarella, cut into cubes
200g cherry (plum) tomatoes, halved
2 tbsp of fresh basil, chopped
2 tbsp toasted pine nuts (toast pine nuts in the oven at full wack for 5-10 mins until golden brown)
extra virgin olive oil
freshly ground black pepper
sea salt
balsamic glaze

Bring a pan of salted water to the boil and cook the pasta per packet instructions. When ready, drain and drizzle with a little olive oil to prevent them from sticking together.

While the pasta is cooking:

1.Pepare the broadbeans.
1.1. Bring about 2-3 cm of water to the boil in a steamer. Meanwhile shell the broadbeans, then steam without seasoning them for 3-5 minutes. (I've found that shop bought broadbeans take longer, so taste one after 3 minutes.)
1.2. Leave to cool for a few minutes, then remove the outer skin to reveal the bright green beans.
1.3. Place in a bowl and season with salt and pepper, then drizzle with a little olive oil.

2. Cut the tomatoes in halves, dice the mozzarella and and chop the basil.

3. Warm plates.

4. To assemble: Serve pasta and top with tomatoes, mozzarella, basil and pine nuts. Season with more freshly ground black pepper if desired. Drizzle with balsamic glaze.

Serve immediately.

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