This pasta dish looks green and pretty and it tastes good - what else can you ask for? It's not even difficult to make which adds to the attraction. Pasta is such a wonderful background for a lot of variations, it's like a canvas that you can paint the most different motifs and themes on. This time the ingredients come from both earth and sea.
PASTA WITH BROAD BEANS AND PRAWNS or PASTA CON CREMA DI FAVE E GAMBERI
Pasta
250 g / 8.8 oz fresh broad beans, I used frozen ones as they aren't in season right now.
Prawns, you decide how many you want as it depends a lot on their size.
1 dried peperoncino
1 clove of garlic
Olive oil
- Boil the broad beans for 1-2 minutes in salted water. Take them out of water and take away the skin, you only want the vivid green bean. Put them back in the water and continue to cook them for another 5 minutes or more if needed.
- Puree the beans in a blender and add some of the water to make it more liquid, remember that this is going the be the sauce for the pasta so try to make it not too liquid.
- Heat up the chopped garlic and the crumbled peperoncino with some olive oil in a frying pan, toss the prawns until ready.
- Add the broad bean puree to the freshly cooked pasta, mix it and then you add the prawns as well.
- Serve!
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