INGREDIENTS:
2 tbsp of olive oil, 3 cloves garlic – crushed,
8oz (200g) podded young broad beans,
1 medium sized courgette - cut into long strips,
2 ripe tomatoes – roughly chopped,
Grated zest of 1 lemon,
Handful of fresh basil,
1 tablespoon of freshly chopped parsley,
Salt and freshly ground pepper,
6oz (175g) of dried spaghetti,
Freshly grated parmesan
METHOD:
Bring to the boil a large saucepan of salted water and add thespaghetti, we used a Prestige Insignia 16cm saucepan.Cook until tender then drain, and sprinkle and toss with some oliveoil to prevent it from sticking together.
Toss in the garlic and cook for a few minutes over a low heat.Add the beans and courgettes and cook for 4 minutes until soft.Add the tomatoes and the lemon zest.
Season with salt and pepper.Rip up the basil and add with the spaghetti to the pan. Toss thespaghetti well so it is covered in the sauce. Add the parsley, mix oncemore, sprinkle over the parmesan and serve. This goes beautifully with a rocket salad and a large slice of buttery garlic bread.