I've also harvested more broad beans although I think these have come to their end now, which is a shame as I do love a broad bean pate! I'll be posting my recipe for a broad bean "cheese" soon too which I have been enjoying as a snackage at work!
Exciting times too as my asparagus peas have just started 'fruiting', and my runner beans are starting to grow, I've had one small harvest from my 6 plants so far, no doubt after the rain today these will start coming thick and fast!
OK, on to another courgette recipe, which is quick, simple and very very tasty! I cooked it for my sister and she loved it that much she left armed with courgettes to make it at home.
Ingredients - Serves 2-3
Splas of Olive oil
1 Courgette, sliced and quartered
5 Field mushrooms, chopped to match same size as courgettes
Large handful of basil
Salt and pepper
You could easily double of the ingredients if you were feeding more people.
Put your pasta on to cook, the rest of the dish can be made before the pasta cooks. Its that quick!
In a frying pan saute the courgettes and mushrooms in the olive oil for 5 minutes or until the courgettes are starting to brown around the edges but retain some bite and the mushrooms have released their liquid.
Meanwhile place the water and cashew in a blender and blend until you have a smooth liquid (I love my vitamix for this, its super speedy). Add the basil and salt & pepper to taste and blend again until you have a smooth green liquid. The smell is fantastic!
Pour the green sauce onto the courgettes and mushrooms. It will start to thicken as soon as it heats up, so keep stirring.
Drain your pasta reserving the cooking liquid. Add the pasta to the courgette mix and stir to coat with the sauce. Add as much of the reserved pasta water to thin out the sauce to your desired consistency and serve straight away.
Dinner is served in under 15 minutes! Who needs take away!