Broad Bean and Preserved Lemon Gluten Free Fusilli
PREP TIME 10 minutes
COOK TIME 10 minutes
1 packet of Barilla gluten free fusilli
500g broad beans
50g goats curd
20g preserved lemon, finely diced
1 long red chilli, finely sliced
Juice of ½ lemon
Sea salt flakes to taste
Broad bean tips, to garnish
Pod your broad beans before blanching in rapidly boiling salted water for 1 minute. Refresh your broad beans in ice water before removing the skin. You are now left with the edible bean.
Using the same hot water cook the gluten free pasta according to the packet instructions. Once cooked drain off water leaving 3-4 tbsp in the pot with the pasta.
While the pasta is still hot add the broad beans, goats curd, preserved lemon, sliced chilli, lemon juice and sea salt before gently combining the ingredients. Check seasoning and adjust if needed.
Serve the pasta into a bowl before topping with broad bean tips and giving a good drizzle of extra virgin olive oil.