These emerald-green beautiful broad beans are at their best from now until September. This tasty dish combines the season's finest broad beans with smoked rainbow trout, dill and pasta for an undeniably light, summery main.
- Bring two pans of water to the boil – a large one for the pasta and a smaller one for the broad beans. Cook the pasta for 8-9 minutes, until al dente. Cook the broad beans for 3-5 minutes, until they float to the surface. Using a slotted spoon, remove the beans, drain and run under cold water (this will prevent any further cooking and help retain their vibrant colour).
- Drain the pasta and pour into a large mixing bowl. Drizzle with the olive oil and toss to coat. Add half the broad beans to the bowl and mix well. Double-pod the remaining broad beans and set aside.
- Add the lemon juice and zest, olives, parsley, dill and flaked trout to the pasta. Season to taste and toss well to combine. Scatter over the double-podded broad beans. Serve in bowls with plenty of fresh black pepper.
Tip: To enjoy broad beans, remove the long, outer pod to reveal the row of beans inside. You can eat them with their thick grey skins on, but they're sweeter (and greener) double-podded.
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