Green legumes

Broad beans are healthy, low in calories, and in abundance at the moment. At our home, we invest in seasonal ingredients. Therefore, at this time of year, we usually end up with a broad bean overdose — an overdose of protein and carbohydrates, vitamins A, B1 and B2.

Broad beans can be cooked in a multitude of ways, used in salads, added to soups and as an accompaniment to other dishes. Here is my suggested recipe:

Carbonara with broad beans

Ingredients for 4 persons:

• 400g spaghetti
• 300g broad beans, double podded
• 100g prosciutto crudo, whole piece
• 80g grated parmesan
• 4 egg yolks
• 1 tblsp of milk
• extra virgin olive oil
• salt & pepper

Bring a large saucepan with water to boil. Add some sea salt and throw in the spaghetti. Cook a couple of minutes less than indicated on the packet instructions.

Meanwhile, in a frying pan, pour some olive oil, add the prosciutto crudo cut into small cubes and the broad beans. Cook for 5 minutes and season with freshly ground black pepper. Take the egg yolks, beat with the parmesan and the milk.

Drain the spaghetti, add the prosciutto crudo and beans, pour the egg mixture and stir well on low heat for no more than 2 minutes. You can add some water from the pasta if the mixture dries up and some extra virgin olive oil.

[caption id=”attachment_2008" align=”aligncenter” width=”500" caption=”Pasta carbonara with broad beans”]

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