Pea and broad bean tagliatelle
1 good handful of fresh peas
1 good handful of broad beans
1 large knob of butter
3 tbsp olive oil
½ handful of mint
½ handful of parsley
½ cup of dry white wine
1 tsp lemon zest
1 clove garlic
220g tagliatelle (preferably cooked from fresh)
salt and black pepper to season
Put the olive oil, butter, garlic, peas and broad beans in a pan and cook for a minute. Now add the wine, mint, parsley and lemon zest, bring to the boil and simmer for 5 minutes. Cook the tagliatelle until al dente, drain then stir in the sauce. Season to taste.
It is unusual to get periods of sustained (i.e. longer than a month) dry weather in Britain, which means that this recipe probably needs adapting for rainy times. This is easily done, just pop in a mild deseeded chilli to add a little spice which stimulates circulation and motility in the gut.
Otherwise, in the improbable circumstance that the weather is searingly hot and very dry (or if you’re on holiday in the desert), add more raw chopped mint at the end. This will moisten the dish and add more fresh aromatic oils to cool and calm the gut.