These beans & peas don’t need to be fresh ones. Using frozen beans & peas, you can cook this dish whenever you want to. I love Broad Beans. The very first version of this dish was made with Broad Beans only. But I started adding Peas and Edamame (Young Soy Beans) to make it look prettier. Then I added a secret ingredient, that has brought this dish to the next level.
1 serving Pasta
2 tablespoons Cream Cheese *softened
1/2 to 1 teaspoon Lemon Juice
1/2 to 1 teaspoon Capers
Salt & Freshly Ground Black Pepper
1/4 cup Broad Beans
2 tablespoons Peas
2 tablespoons Edamame (Young Soy Beans) *removed from pods
Finley Shopped Parsley
- Cook Pasta in boiling salted water following packet instructions. Drain and transfer to the sauce later.
- In a separate sauce pan of boiling salted water, cook Beans and Peas. Drain and cool under cold water, then drain well. Peel Broad Beans and discard skins.
- In a bowl, combine Cream Cheese, Avocado and Broad Beans, coarsely mash using a fork. Add Lemon Juice and Capers. Season with Salt & Pepper.
- Add cooked Pasta and Peas & Edamame, save some for topping, and mix to combine. Sprinkle with saved Peas & Edamame, and chopped Parsley. Add extra Freshly Ground Pepper if you like and enjoy.
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