Spaghetti, Charred Zucchini and fresh from the garden Broad Beans
Garden fresh broad beans are truly delicious – when they are fresh and young, just pod them - there is no need to remove their overcoat which toughens as they mature. I love to eat them raw when they are so tender, but you could cook in a little salted boiling water for 1-2 minutes.
Serves 4
400g dried spaghetti
extra virgin olive oil
4 small zucchini, sliced
a good splash of sherry vinegar or use red wine vinegar
1-2 tablespoons Good Bugs fermented pesto
a good handful of flat leaf parsley leaves, roughly chopped
sea salt and freshly ground white pepper
4 handfuls of broad beans in their pods, podded
150g tub buffalo bocconcini , torn by hand into chunks
1 small lemon
Heat a barbecue grill until hot (or use a frying pan).
Cook the spaghetti in boiling salted water until al dente (tender to the bite), drain then transfer to a large bowl and drizzle with olive oil to prevent sticking.
Meanwhile, in batches, grill the zucchini slices on both sides until lightly charred and still retaining some bite. Transfer to a bowl as you go and splash over the vinegar.
Add the fermented pesto to the spaghetti with the chopped parsley and charred zucchini and toss to combine. Season with salt and pepper.
Divide between warmed shallow bowls and top each with broad beans and the torn buffalo bocconcini. Finely grate over a little lemon zest and serve.