Sunday, October 28, 2007

Asparagus and Broad Bean pasta bake

1 bunch asparagus, woody ends removed, and stalks cut into thirds
300 grams broad beans, podded
500 grams orecchiette
juice of one lemon
300 ml sour cream
salt and pepper, to taste
100 grams tasty cheese, grated

1 - Bring a smallish saucepan of water to the boil. Cook the broad beans for 2 - 3 minutes, then drain.

2 - When cooled, removed the grey skin from the broad beans. Set the beans aside.

3 - Meanwhile, bring a large pot of water to the boil. Cook the pasta according to packet directions, add the asparagus 2 minutes before the pasta is cooked. Drain well.

4 - Preheat the oven to 200 C. In a large baking dish, combine the pasta, asparagus and broad beans. Add the lemon juice and sour cream, and mix well. Season to taste with salt and pepper, then top with the grated cheese.

5 - Bake in the oven for 25 minutes, or until the cheese is golden and bubbling. Serve with a nice green salad.

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