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Posts Tagged ‘Rosie Birkett’

We’ve been a bit quiet on here because we’ve been spending our evenings outside in the sunshine. This week looks less promising weather-wise so we should get all the recipes we’ve tried posted.

Wine Suggestion: We’d pair this with a current favourite, from Sartarelli’s side project, the Colline Verdicchio dei Castelli di Jesi from the rolling hills of Marches, Italy. Fresh and lightly floral, the green apple and pear flavours emphasise the lovely fresh broad beans and the hints of sage and green almonds match the cream and chilli.

Broad beans, mint & chilli pasta – serves 2

  • 200g podded broad beans (we use frozen)
  • 200g pasta e.g. penne
  • 2 tbsp olive oil
  • 4 scallions, chopped
  • 3 cloves of garlic, finely sliced
  • 1 red chilli, remove the seeds and finely slice
  • 1 lemon, zested, plus 1tbsp of juice
  • a knob of butter
  • 30g Parmesan or pecorino, finely grated, plus some extra to serve
  • 2 tbsp double cream or crème fraîche
  • a large handful of mint, roughly chopped

Bring a large pan of salted water to the boil and cook the broad beans for 2-3 minutes, depending on their size. Scoop them out of the water with a slotted spoon, then rinse under cold water to cool. Pop the beans out of their skins and set aside.

Bring the water back to the boil again and add some more salt. Cook the pasta until al dente, skimming off any scum from the surface of the water.

Meanwhile, warm a large frying pan over a medium heat. Add the oil, scallions, garlic, chilli, lemon zest and a pinch of salt and cook for a few minutes without colouring.

Add the butter and broad beans and season with black pepper. Stir to coat the beans in the sauce and crush a few of them with your spoon. Remove the cooked pasta from the water with a slotted spoon and add to the pan with the beans. Add an extra couple of spoons of pasta cooking water if you need, then the Parmesan. Toss until the sauce is creamy and glossy, then pour in the cream, followed by the lemon juice and mint. Season to tate and serve in warm bowls with some extra cheese.

(Original recipe by Rosie Birkett in Olive Magazine, June 2021.)

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Courgettes with Mint & Ricotta

There was a little bit of leftover ricotta in our fridge, and some courgettes and mint in the garden, which improved Tuesday’s freezer dinner immensely!

Courgettes with mint & ricotta – serves 2 as a side

  • 1 tbsp olive oil
  • 1 tsp unsalted butter
  • 2 large courgettes, sliced
  • zest and juice of ½ a lemon
  • a pinch of chilli flakes
  • 35g of ricotta (or whatever quantity you have)
  • a small handful of mint leaves, roughly chopped

Heat a large heavy frying pan over a medium heat. Heat half the oil with half the butter, then add half of the courgettes in a single layer. Cook for 2 minutes, then turn the heat to low and continue cooking for 5 minutes, don’t be tempted to move them as you want them to take on plenty of colour.

Turn the courgettes, then grate over some lemon zest, pour over half the lemon juice and season with salt, pepper and chilli flakes. Leave for another 5 minutes or until very tender. Remove to a warm platter and repeat with the remaining courgettes.

Top the courgette with spoons of ricotta, drizzle over your best olive oil and scatter over the mint to serve.

(Original recipe from BBC Good Food)

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