Broad Bean and Gravadlax Pasta
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