Lovely green veg and herbs for a vibrant, healthy pasta supper
Bring a pan of deep, lightly salted water to the boil. Add 200g of broad beans (shelled weight) and let them boil for 4-5 minutes until tender. The exact timing will depend on their size. Drain them, then pop the beans from their pale, papery skins by squeezing them between your finger and thumb. Set aside.
Nigel Slater’s recipe for pasta, peppers and broad beans