This is a quick and easy pasta dish for summer days when you don’t want to spend hours slaving over a hot stove. Flavoured with fresh mint and zingy lemon, it’s ideal for using up the last of those broad beans on the veggie patch.
Fusilli with Broad Beans and Mint
Serves 3 to 4
200g dried fusilli
100g shelled broad beans
3tbsp creme fraiche
juice of half a lemon
large handful of fresh mint, chopped
125g grated Cheddar cheese
glug extra virgin olive oil
salt and pepper
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
Meanwhile boil or steam the broad beans for a few minutes until just cooked, with a little bite, and drain. Refresh in cold water.
When the pasta is tender, drain – reserving a little of the pasta water, and return the pasta to the hot pan.
Add the broad beans, creme fraiche, lemon juice, mint, cheese and olive oil to the pasta and mix thoroughly until the pasta is well coated. Stir in a little of the pasta water to loosen the sauce if required. Season to taste and serve.
There you go – told you it was easy!
As this dish features lots of lovely broad beans, I’m entering it into August’s Simple and in Season – a wonderful blog challenge hosted by Ren Behan at Fabulicious Food, celebrating the best in seasonal produce.
And as mint is another star of this dish, I’m also entering it into August’s Herbs on Saturday challenge, hosted by Karen Burns Booth at Lavender & Lovage.
Bangers & Mash 
Really like your blog! This pasta looks yummy! Thanks for sharing.
Thanks! Just taken a look at your blog too – some amazing recipes there. Will definitely be coming back when I’m doing the next meal plan! 😉
Looks delicious, always loving a quickie pasta dinner and LOVE broad beans. Though as they’re about the only veggie I don’t have (I did try them over winter but the plants died off when it got to minus 16!) I’ll be bookmarking the recipe for when I do, or when we finally get through the veggies we do have and start to buy some again, Louisa
Wow! They must be the only veggie you aren’t growing this year! 😉
Simple it may be but it is delectable and JUST perfect and such a wonderful seasonal recipe too! MANY thanks for entering this into Herbs on Saturday, c’est parfait! Karen
Thanks so much Karen. I just love the combination of broad beans with mint. I can’t get enough!
Delicious! I haven’t yet eaten a single broad bean this season but need to get a wriggle on. Bookmarking this!
We’ve only got a few pods left now so I guess the season will be over soon. Better get a shifty on!
I adore the combination of broad beans and mint. Simply delicious. Nice idea to add to fusilli with creme fraiche, lemon juice and olive oil.
Thanks Jacqueline. We’ve had a lot of broad beans from the veggie patch this summer, so I’ve had the opportunity to try out quite a few different ways of using them!