PUMPKIN NOODLES WITH NETTLES PESTO, FAVA BEANS AND MINT
(serves 4 as first dish or 2 as main)
100g dried pumpkin noodles
400g unpeeled fava (broad) beans (approx 200g cleaned)
1 baby garlic
good handful of fresh mint
1 teaspoon apple cider vinegar
olive oil to taste
a bunch of fresh nettles (approx 150 g)
50g (approx 1/4 cup) olive oil
1 tablespoon freshly squeezed lemon juice
salt and pepper to taste
- Wash nettles in the water twice, using hand gloves. Boil about a liter of water in a pan, then blanch them for 30 sec. Immediately wash blanched nettles under cold running water and put them on the board. Leave to cool then cut coarsely.
- Transfer nettles in the food processor and make pesto. Add walnuts and lemon juice to it, and then slowly add olive oil while mixing to get a nice creamy texture. If it seems dry, add more olive oil. Salt and pepper to taste.
- Boil water, add vinegar to it, then cook fava beans for 8-10 minutes, depending on their freshness. Drain them, then pour some olive oil over them and put aside while you prepare the rest.
- Boil another pot of water, then add dried pumpkin noodles and cook for 3-5 minutes. I like to cook them better through so I cook them for full 5 minutes. If you like them more al dente, adjust cooking time accordingly.
- Drain pumpkin noodles, and while they are still hot, put pesto in them, and mix it all good through.
- Serve noodles with fava beans and sprinkle with finely chopped garlic and fresh mint.