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Categories:Viewed: 92 - Published at: 8 years ago
Ingredients
- 1 14 cups shelled broad beans
- 2 tablespoons butter
- 1 cup green beans, trimmed
- 1 cup snow peas, trimmed
- 12 lb fettuccine or 12 lb linguine
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- salt & freshly ground black pepper
Method
- Cook the broad beans in a little boiling water until just tender: 2 minutes.
- Drain, cool, then pop out of their skins using finger and thumb.
- put them in a medium-sized saucepan with the butter.
- Heat 2 quarts of water over high heat for pasta.
- Place green beans in small pan, cover with boiling water and cook until tender: 3-4 minutes.
- Drain.
- Add to pan with broad beans.
- Put the snow peas in the small pan, cover with boiling water and cook for 1 minute.
- Drain and add to the other vegetables.
- Place over gentle heat and warm the vegetables in the butter.
- When the water for pasta reaches a rolling boil, add the pasta.
- Allow the water to come back to a boil, give the pasta a quick stir, then let the water boil steadily until the pasta is tender but still offers some resistance to the teeth.
- Drain the pasta but leave some water clinging to it and put it back in the hot pan.
- Add the warm vegetables and their butter, and the herbs.
- Toss well, season to taste with salt and pepper and toss again.
