Lloyd has captured the taste of spring which is fresh beans and burnt butter sage. Create this light and tasty meal to enjoy your garden produce from your Glowpear.
6-8 sprigs of fresh sage
1-2 cups of peeled broad beans
1 large bunch of asparagus
Tagliatelle pasta - Fresh or dried (your choice)
50g salted butter
Rough grated Grana Padano / Parmigiano cheese
Extra-virgin olive oil
Edible flowers to serve
- Place a large pot of salted water on to boil.
- Melt the butter in a shallow pan with a small drizzle of olive oil, and then add the de-stemmed sage leaves.
- Coat with the butter and shallow fry on a medium heat until the leaves stop sizzling and start to crisp.
- Remove from the heat and place the leaves on kitchen paper to drain, reserving the golden-brown butter sauce.
- Add your choice of pasta to the boiling pot and cook until the pasta is almost ready.
- Chop your asparagus into 3 cm lengths, and add to the pasta water along with the peeled broad beans for 1-2 minutes to blanch.
- Drain the pasta and vegetables, retaining a small amount of the pasta water, and then stir through the butter sauce.
Serve in bowls with a sprinkle of grated cheese, black pepper, and garnish with the fried sage leaves and edible flowers.
Lloyd also suggests matching with a light sweet wine, like a riesling from the Clare Valley (maybe a Jim Barry or Pikes)!
Also, feel free to make this recipe with a pasta of your choice (tagliatelle isn't the only option)!