Summer Bean Orecchiette with Smoked Salmon

Summer Bean Orecchiette with Smoked Salmon

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A light pasta dish making use of the best of the season.

4 Portions as a main or 6 Portions as a starter
Pasta 350g oreichetti Beans 100g peas (200g in their pods) 100g broad beans, skinned* (400g in their pods) 75g mange tout, cut into 4 Zest & juice 1/2 lime	To Serve 50g smoked salmon, finely shredded 2 tbsp. chives, finely chopped Freshly ground pepper spray oil

Beans: In a saucepan of boiling water place the prepared broad beans and simmer for 2 minutes then add the mange tout and peas and cook for a further 1minute. Remove the beans from the saucepan and refresh in cold water. Set aside.

Pasta: Place the pasta in a large saucepan of boiling water, cook for 5-8 minutes, stirring occasionally so that the pasta doesn't stick to the bottom. It is cooked when tender but still firm (al dente). Strain the pasta and set aside.

To Cook: Heat the oil in a saucepan until hot then add the beans and lime zest and cook for 1 minute stirring. Remove the pan from the heat and add the pasta, lime juice, most of the smoked salmon and chives (leaving some to garnish) and a little freshly ground pepper and toss it all together well so that the ingredients are well distributed.

To Serve: Place the pasta in 4 or 6 bowls and sprinkle over the smoked salmon and chives. Serve

To shell and skin broad beans: Split the pods down the sides and push out the beans with your finger. Place the beans in a bowl and pour over boiling water and leave for a couple of minutes, then refresh in cold water. Split the grey skin with your finger or a little knife and push out the green bean.