Veg scheme member Imogen invented this recipe for her broad bean shoots and said it was delicious, with the lemon juice elevating it! She used buckwheat pasta. Serves 2.
150g pasta
2tbs olive oil
1 onion, sliced
100g broad bean shoots, washed and well dried
handful of pine nuts
Parmesan or alternative (optional)
Lemon juice
Put the pasta on to cook in plenty of boiling water.
Fry the onion in olive oil for a few minutes, then add the broad bean shoots and cover with a tight lid for about 1 minute.
Quickly toast the pine nuts in a dry pan, turning constantly until brown.
Drain the pasta and mix with the onions and greens.
Scatter the toasted pine nuts, grated parmesan (if using) and a good squeeze of lemon to taste. Season with salt and pepper.
