I’m spring cleaning. My face is grubby with dust, my knees are black with grime and my nails… Well, let’s not go into too much detail there. This is a food blog after all. Don’t want to put you off the post in the first few lines. All you need to know is that I’m a busy bee today and don’t have much time for preparing food.
Kathryn at Limes and Lycopene is also busy this week and, as a result, is blogging about eating well when short on time. She asked her readers what they ate when in a rush. My first reponse was baked beans, eaten cold, from the tin. But that’s only when I’m really really rushed. Or really really hungry. On normally busy days I usually just look in the fridge, cupboards and freezer (in that order) and see what I can whip up with as little hassle as possible.
Today was a day like that and what I whipped up was really rather good. The idea comes from Helen at Food Stories. A few weeks ago she blogged about an Edamame and Broadbean Salad with Panchetta. It looked so very pretty and sounded so very delicious I knew I’d be making it soon. And I will. Today, however, I borrowed the basics of the dish and turned it in to a rather more substantial pasta lunch. Thanks for the inspiration, Helen. It was superb!
Edamame, Broadbean and Bacon Pasta
(serves one busy person)
Handful of frozen podded edamame (soya beans)
Handful of frozen broadbeans (fava beans)
2 rashers of bacon, chopped up
50g wholewheat pasta
8-10 basil leaves
Extra virgin olive oil
Bring a pan of salted water to the boil. Add the edamame and broadbean and boil for 4 minutes. Scoop out of the water with a slotted spoon. Peel the broadbeans if you feel the need – I like the skins.
Add the pasta to the boiling bean water. Cook until al dente.
Meanwhile, add the bacon to a non stick frying pan, without oil, and cook over a medium heat until crispy.
Reserving a little of the cooking water first, drain the pasta.
Add the beans, basil and pasta to the frying pan with the bacon. Toss. Add a little of the cooking water to loosen.
Season carefully, drizzle with a little extra virgin olive oil and serve.