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Menu for Eating in the Garden

19 June 2008

Summer Pasta with Optional Chicken
roasted tomatoes, fresh broad beans, Casarecci

Steamed Green Beans

 

Summer Pasta
Our box this week came with tomatoes and broad beans. I’ve been on the lookout for new things to do with broad beans, and this recipe seemed like a good way to use both them and the tomatoes. I was surprised by how good it was though. Really excellent on top of fancy noodles. And with grilled chicken, but you can leave that out if you’re feelin’ veggie. By the way, I mostly stuck to the recipe, but I halved the proportions of some of the ingredients and not others.

For 2 generous servings or 2 normal plus lunch:

  • 2 large, very ripe tomatoes
  • 2 garlic cloves, slivered
  • 1 T olive oil
  • As many broad beans as you got, up to about 1 C shelled
  • 1/2 C fresh basil, roughly chopped
  • splash of lemon juice

Preheat oven to 425/180. Slice tomatoes into 4 large slices. Sprinkle with salt, pepper and garlic, and place in a roasting tin sprayed with olive oil. Roast 15 – 20 minutes until they’re soft looking.

Meanwhile, remove the beans from the first shell. Cook them in boiling salted water 5 minutes, then cool slightly and remove the second shell. Put the pasta on to cook. Mush the still-warm beans up with the basil, olive oil and a splash of lemon juice. When the tomatoes are done, add them too, chopping and mushing as much as possible.

Serve the pasta topped with the sauce.

Optional Chicken
I’m not usually a huge fan of chicken breasts. In fact, the only reason we had them is that TB had made and unauthorized breast purchase them when left on his own. Brined and grilled and served on top of the pasta, it really was very good (and simple). Heat the (gas) grill at max heat for 10 minutes. Rub the breasts with olive oil and pepper (use salt as well if you haven’t brined the breasts). When the grill is very hot, turn it down to moderate and cook the breasts on the covered grill 5 minutes per side. Slice and serve on top of the pasta.

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