Monday’s quickie: pasta with broad beans and farm egg

August 1st, 2011 § 4 comments

Spring pasta with fresh broad beans and farm egg

Hurray, I’ve been swimming into the sea at last! Can you believe it’s the first time this year (and I’m just back from summer holiday).

‘Easy-peasy’ dinner tonight… a big plate of pasta and fresh greens, freshly grated parmegianno, al fresco of course!

Tagliatelle with fresh broad beans and farm egg
Spaghetti aux feves fraiches et a l’oeuf de ferme

serves 1 pers. (just multiply for more!)
prep: 10 min. cook: 10 min


. 100 g fresh tagliatelle;
. 1 Ts (+ a bit) coarse sea salt;
. 2 handful broad beans, shelled;
. 1 spring onion, thinly chopped;
. 1 Tsp olive oil;
. 1 Tsp extra virgin olive oil;
. a handful of fresh parsley and basil, cleaned and thinly chopped;
. 1 farm egg, medium boiled (5 min in boiling water), still warm;
. sea salt, pepper and chili pepper to taste;
. as much freshly grated parmeggiano as you like

. Parboil the broad beans for 5 minutes in salted boiling water. Drain and peel.

. In the mean time, bring a large amount of water (salted with the coarse sea salt) to boil in a large pasta pan. When it’s boiling, add the the tagliatelle and cook until al dente (3 to 5 minutes according recipe).

. Heat up 1 Tsp of olive oil in a small frying pan on medium heat. Gently sweat the spring onion for a couple of minutes. Toss in the broad beans and cook for one more minute. Remove from the heat. Add the chopped parsley and basil, 1 Tsp extra virgin olive oil and season to taste with salt, pepper and chili pepper.

. Shell and chop the egg still slightly warm.

. Both pasta and broad beans should be ready at about the same time. Drain the pasta. Pour the tagliatelle in a plate, add the broad beans, chopped egg, toss and sprinkle generously with grated parmeggiano…

Et voila! Eat right away, while it’s still steaming hot!

Bon appétit!

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§ 4 Responses to Monday’s quickie: pasta with broad beans and farm egg"

  • Cari says:

    Or grow your own broad beans… You can get the plants in the garden center and they are easy growers, you could probably put them in a pot on the balcony as well! Just give them a bamboo stick for support as they will get quite heavy with all those fat pods come May/June.
    They can also be eaten raw when very fresh and make a great and original pre-dinner snack: peel them and serve in a nice bowl with some coarse sea salt and/or flakes of parmesan on top. When using shop-bought broad beans, parboil and peel as above.

  • Jen says:

    Where do you get fresh beans as opposed to dried beans?

    • mykitchendiaries says:

      Hi Jen! You can find fresh broad beans at greengrocers late spring and summer (usually in pods) or frozen in supermarkts all year round. Hope it helps!

  • anna says:

    mmmm. so hungry now! I love fresh pasta dishes like this. So summery!

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