garden food – again


I’m envious! In my colleague’s garden, there are plenty of veggies: tomatoes, lots of basil, cucumbers, kohlrabi, tasty strawberries and lots of other things. However, for watering the plants, I’m allowed to harvest a bit. So I got some beans: bush beans and broad beans, veggies I never buy in the supermarket. Came home with 2 handfuls of mixed beans and made a quick supper after I’ve found a nice recipe here. The cool thing is that you don’t need two pots for this pasta dish, but only one. Not much chopping and quite quick, a perfect dish for a week full of work!

For 2 hard-working-people who are tired and hungry, you need:

about 250 g Spaghetti (or other pasta)

2 handfuls of beans (I used a mix of broad beans and bush beans)

peel of one lemon
4 tblsp sour cream (to taste, of course)
some leaves of mint

In a large pot, bring salted water to a boil, get the broad beans out of the pods, add the beans and boil them for some minutes. Get them out (keep the water in the pot), put the pasta into the water and boil it until done. Meanwhile, peel the broad beans (put away this waxy skin so that you get nice, bright green beans). Put them aside.

When the pasta is done, put some of the water aside, drain the pasta. Put the pot back to the stove, put in the sour cream, some of the pasta water, add the beans, lemon peel and lemon juice. Season with salt and pepper. Add the pasta, stir to cover the pasta with the sauce. Chop the mint, add it and serve!

In the original, olive oil is added – feel free to use it!

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