Broad Bean And Gravadlax Pasta

I am submitting this recipe for Broad Bean And Gravadlax Pasta to Presto Pasta Nights, which is being hosted this week by Ruth from Once Upon A Feast

Summer has come to pay us a visit in the Western Cape. It is the middle of winter and yet we are walking around wearing t-shirts and shorts (well, some of us are). I have used this beautiful warmth to bath the dogs outside. I am catching as much Vitamin D as possible. My garden has not cottoned on to this and finally the herbs are dying away. My sugar bush is all but a stalk in the ground and my tarragon is at the end of its summer bounty. My lavender however is the most amazing purple colour and I have started picking the flowers to add to some salt for Christmas presents. The nights are not echoing the summer days, they are cold and the grass is full of dew. Wet puppy paw prints follow me around the kitchen. Molly is so little her entire body is catching the dew. Warm comforting food is on the menu, and this meal made in summer would be welcome right now.

Broad Bean And Gravadlax Pasta
Broad Bean And Gravadlax Pasta
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Broad Bean and Gravadlax Pasta

Ingredients

  • 140 g broad beans fava beans
  • 15 g butter
  • 1 tablespoon lemon infused olive oil
  • 1 stalk celery sliced
  • 2 baby leeks sliced
  • 1 clove garlic sliced
  • 185 g gravadlax
  • 2 tablespoons crème fraîche
  • salt and freshly ground black pepper for seasoning
  • 1 tablespoon chopped dill

Instructions

  • boil the beans in salted water for 3 minutes and remove
  • use this water and start cooking your pasta once you have podded the beans
  • in a large frying pan, heat the butter and the oil
  • sauté the celery, leeks and garlic until soft
  • add the gravadlax and the beans
  • when heated add the crème fraîche
  • season to your taste
  • add the dill and the cooked pasta and mix in thoroughly

Click on the links for conversions and notes.

See here for my gravadlax recipe.

 

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19 thoughts on “Broad Bean And Gravadlax Pasta

    1. I got them from Woolies – but I don’t think they are in season right now (might say fava beans on them) Will post a pic to facebook now of her 🙂

  1. Poor little Molly – it’s the same here with our kitties – poor things must get so cold.
    Your pasta looks lovely – not sure I could hold back to 2 tablespoons of crème fraîche though.
    🙂 Mandy

  2. Molly sounds gorgoues – we need a pic! I have a few broad beans tucked away still in my freezer, so if I can find gravalax (or maybe I´ll just use salmon) I´ll give this a go!

  3. I was just going to express amazement that you could get broad beans in winter! As far as I’m concerned, pretty much anything with broad beans in is good however I’m not a fan of the combination of salmon and pasta… 🙂

    It’s weird, isn’t it being in different parts of the world – you must have a different variety of lavender as ours is definitely finished here (when it hasn’t been cut for essence) by autumn.

    1. The broad beans are from summer (as well as the post) but I have not had time to write blog posts so my seasons are a bit out. I am hesitant to order salmon and pasta in a restaurant as the salmon is always over cooked. My lavender came up again when the weather turned warm, but sadly the south easter blew it all away. I had not yet harvested the lovely purple flowers so I erally lucked out!

  4. Your “hint of summer” is very welcome around here where it is truly summer. Thanks for sharing such a tasty dish with Presto Pasta Nights. And lucky me that my daughter’s garden has tons of dill!

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