This delicious pasta recipe for your broad beans comes from box scheme member Mike Nutley. It's also good with extra spring veg, such as asparagus (simply chopped and lightly cook with the beans and peas). Serves 4.
About 2 hours before you want to eat (if you think that far ahead) add the grated lemon zest to the olive oil in a small bowl and allow to infuse.
Put the pasta on to boil. Cook till al dente then drain.
Meanwhile, cook the broad beans and frozen peas in salted water for 2 minutes until tender. Drain.
Mix the broad beans, peas and olive oil/lemon mixture with the pasta, stir well, season to taste with salt and freshly ground black pepper and scatter the mint over the top.
Grated zest of 1 lemon
4 tbs olive oil
Couple of handfuls broad beans
2 cups of (frozen) peas
Small handful of fresh mint, finely shredded
Pasta (tagliatelle or spaghetti work well)