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Mashed Broad Bean Dip
Appears in
Published 2008
If we have lots of willing hands around to shell the beans and skin them (so all you’re left with is the yummy green centre), then we make loads of paste by blending the beans with mint leaves, parmesan, salt and pepper. While it whizzes around in the blender, add glugs of virgin olive oil until it gets to the consistency of porridge.
Use fresh on bruschetta, or as a sauce on penne/tortiglioni pasta, with a dusting of parmesan (add a little hot pasta water if the paste seems too dense). The paste lasts forever frozen and is an absolute life saver for last-minute pasta!
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