- 200g pasta bows
- 175g fresh or frozen broad beans (about 650g/1lb 7oz in their pods)
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 1 tbsp good quality olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, chopped
- 2 large courgettes, cut into sticks
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 6 ripe plum tomatoes, cut into wedges
- a generous shot of Tabasco sauce
- a handful of shredded basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Cook the pasta according to packet instructions, adding fresh broad beans for the last 3 minutes (frozen for the last 2 minutes).
While the pasta is cooking, heat the oil in a large frying pan, tip in the onion and cook over a medium heat for 1-2 minutes. Stir in the garlic and courgettes, toss over a medium heat for 2-3 minutes, then stir in the tomatoes and shake in the Tabasco. Stir for 2-3 minutes to soften the tomatoes a little (not too much or they will go mushy). Drain the pasta and beans.
Toss the veggies and basil into the pasta and season with salt and pepper. Serve hot (or cold as a salad with a low-fat dressing).