Broad Bean and Garlic Pasta

Broad beans have certainly been a seasonal treat, what better way to enjoy them simply done with some garlic in a beautifully seasoned pasta dish.

The seasoning absolutely makes this dish delish! We’ve teamed up with Oryx salt to bring you one of the most mouth watering seasonal recipes this October.

Ingredients 

•   220g Happy Earth People red lentil pasta
•   One big handful of  broad beans (Skins removed)
•   60mls (1/4 cup) extra virgin olive oil
•   3 leeks, finely chopped
•   4 garlic cloves, thinly sliced
•   1/3 cup chopped fresh parsley
•   Oryx Desert Salt & freshly ground black pepper, to taste

Method

• Cook pasta in a large saucepan of salted boiling water, for 8 minutes, until al dente. Drain but keep a little of the cooking water, cover to keep warm.
• Meanwhile, blanch the broad beans for 2 minutes.
• Heat the olive oil in a large frying pan over medium heat. Add the leeks and garlic and cook, stirring occasionally, for 5 minutes or until the leeks soften and cook.
• Stir through the parsley (keep some to garnish).
• Season to taste.
• Add bean mixture to pasta and toss to combine. Taste and season with salt and pepper. Use a little of the reserved cooking water to loosen, if necessary.
• Top with chopped parsley.
• Enjoy!