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


  • 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


  • 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