You can make an autumnal version of this pasta with squash and wild mushrooms.
Ingredients
- 1 tbsp extra virgin olive oil optional
- 1 courgette cut into 1cm (½ inch) dice
- 1 garlic clove finely chopped
- 125 ml (½ cup white wine
- 1 x 400g (14oz) can cannellini beans drained and rinsed
- 200 ml (¾ cup) light vegetable stock
- 150 g (1 generous cup) asparagus trimmed and sliced into bite-sized pieces
- 100 g (⅔ cup) podded fresh or frozen broad beans or edamame beans
- 80 g (¾ cup) frozen peas
- 2 spring onions thinly sliced
- Zest and juice of ½ lemon
- 200 g (2 cups) small wholemeal pasta shells
- Sea salt and freshly ground black pepper
For the garnish
- 20 g (1 cup) fresh basil
- 6 fresh mint leaves
- 30 g (¼ cup) toasted pine nuts
- 1 tbsp capers
Instructions
- Put a pan of water on to boil for the pasta.
- Warm the oil (if using) or a few tablespoons water in a large saucepan. Add the courgette and cook gently over a medium-low heat for 10 minutes, until starting to soften.
- Meanwhile, roughly chop the garnish ingredients together with half the lemon zest from the main list. Set aside until needed.
- Add the garlic to the courgette pan and cook for 2 more minutes, before adding the wine. Let it bubble and reduce by half.
- Put the pasta on to cook in boiling water. At the same time, add the cannellini beans and stock to the courgette pan. Bring to a gentle simmer, then cover and cook for 8 minutes, until the beans are starting to collapse.
- Add the asparagus, broad beans, peas and spring onions to the courgette mixture. Cook for 5 minutes, until everything is tender. Taste and tweak the seasoning with salt, pepper and a dash or 2 of lemon juice, if needed. If it seems too thick add a dash of the pasta cooking water too.
- Drain the pasta, tip it into the veg pan and stir together. Divide it between 2 bowls and garnish with the chopped herb mixture.