This is a great pasta sauce for hitting your five a day.
I hadn’t eaten broad beans since childhood. The thought of them! In our house they were boiled for a good few hours and that soggy metallic taste, no thanks! Not that I had a choice – would be tied to the chair until my plate was empty. Please don’t do this to your children(!)
Anyway! For the first time since childhood I ate broad beans last week, crushed up in a sauce with kale (from my garden) and asparagus. Quick and easy, you can’t mess up. Oh hang on, I did, I blitzed it too long. Don’t blitz it too long!

Servings |
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Ingredients
- 1.5 litres Vegetable Stock
- 2 mugs Spring Greens or Kale
- 1 mug Broad beans
- 1 mug Asparagus
- Mint
- Basil
- 30 g Pine nuts
- 1/2 Lemon
- 2 Tbsp olive oil
- 1 clove garlic
- Parmesan
- Salt
- Pepper
Ingredients
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Instructions
- Add vegetable stock to the pan.
- Boil another pan of water for the linguine.
- Add the (chopped) asparagus, broad beans, spring greens or kale. Cook for 5-6 mins.
- Add linguine to boiled water, cook for 7 mins.
- Add a bunch of mint, basil, 50g pine nuts, squeeze of lemon juice and olive oil and approx 50g Parmesan to the pan of softened vegetables.
- Season.
- Using a processor or hand held blender blitz to sauce consistency.
- Remove linguine from pan, pour over sauce and sprinkle with Parmesan.
Recipe Notes
Leftover sauce can be stored in the fridge for 2 to 3 days or frozen.
Add (to where?) a bunch of mint, basil, 50g pine nuts, squeeze of lemon juice and olive oil and approx 50g Parmesan.
Is this added to boiling water?
Oh thanks for pointing that out – shall amend. Yes the mint basil etc, go into the pan of veg once its softened.