Good morning!
I've just published my chanterelle debut in a recipe for chanterelle risotto, and here's another! Broad bean debut, frankly a bit "forced". I received a delicious, young broad bean from my grandma's garden as a gift, so it would be a sin not to use it. First I added it to my salad - it was perfect. As a second idea, I wanted to recreate, or rather improve, a recipe for broad beans pasta from a certain restaurant. Unfortunately, I did not like that one - undercooked pasta, and quite overcooked broad beans were not a good pair. Have a look at my recipe for a very simple pasta with a sauce full of flavor:
