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
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Broad Bean and Gravadlax Pasta

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 140 g broad beans fava beans
  • 15 g butter
  • 15 mls lemon infused olive oil
  • 1 celery stalk, sliced
  • 2 baby leeks sliced
  • 1 clove garlic sliced
  • 185 g gravadlax
  • 30 mls crème fraîche
  • salt and freshly ground black pepper to season
  • 15 mls fresh dill, chopped

Method

  • 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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