Monday’s quickie: pasta with 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

Ingredients:

. 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!