When I attended the Sprite Cookery Masterclass with Rachel Allen, When I attended the Sprite Cookery Masterclass with Rachel Allen, she was challenged by Sprite to revisit some of her favourite family recipes and reformulate the ingredients to ensure the dish still tasted delicious — but contained less calories.
We made a lovely Strawberry Fool and also a delicious Pasta with broad beans and courgettes using the recipe below:
Pasta with Broad Beans and Courgettes Recipe
(Serves 4 – 6)
- 300g podded broad beans, (fresh or frozen)
- 300g pasta such as farfalle or fusilli
- 2 tbsp olive oil
- 400g courgette (the smaller the better), cut in to slices about 1cm thick at an angle
- 2 egg yolks
- 3 tbsp basil, finely sliced
- 2 tbsp parmesan, finely grated
- salt and pepper
- a squeeze of lemon juice
- a squeeze of lime juice
Place a large saucepan of salted water on a high heat and when boiling add the broad beans. Bring to the boil and cook for just one minute, then pull out the beans and allow to cool , keeping the water on for the pasta. When the beans are cool enough to handle, push the beans out of their skins, discard the skins and set the beans aside.
Place a large saucepan of salted water on a high heat, when boiling add the pasta, return to the boil and continue to cook for about 10 minutes until just al dente.
As the pasta cooks, place a large frying pan on a medium-high heat. Add the olive oil and when hot tip in the courgettes, season with salt and pepper then cook for about 2 minutes, tossing frequently, until lightly browned but still with a bite, then turn off the heat.
When the pasta is cooked, drain most of the water, retaining 50ml. Add the pasta along with the retained cooking water to the courgettes along with the broad beans and egg yolks and parmesan. Place on a medium heat and toss together for a few minutes until the egg has cooked slightly and coated the pasta. Remove from the heat and stir in the basil, then season to taste, add a squeeze of lemon, a squeeze of lime then serve.