Broadbean Pesto Ingredients:
1 bag of broad beans podded (you want about 1 1/2 cups) (Ettrick Gardens)
1 cup basil (Janefield Hydroponics)
Good handful of mint leaves
2 tablespoons lemon juice
1/2 cup Walnuts - 100gm pkt of pieces (NZ Nut Products)
2 garlic cloves
1/2 cup parmesan grated
1/2 tsp salt
1 cup extra virgin olive oil (Dunford Grove)
Zucchini Pasta Ingredients:
4 large zucchinis (suggested Kakanui Produce/Ettrick Gardens)
2 tablespoons of broad bean pesto (add more if you like)
Oil for cooking
Few mint leaves to scatter over the top
Walnuts (optional) (NZ Nut Products)
Put the broad beans into a pot of boiling water, then simmer for 2 mins, drain, allow to cool.
Toast walnuts in a pan on med to high heat just till slightly toasted. Set aside.
Put into a food processor or blender. Broad beans, walnuts, basil, mint and salt, blitz until roughly combined.
Add parmesan then blitz again. Pour in the olive oil. Blend till you reach your desired consistency, remember to scrap down the sides as you go. Taste, and season as required. Put into an airtight container and keep in fridge.
You will need to use a mandolin, spiralizer or a julienne peeler, but just remember to only go as far as the seeds.
Add little oil to a pan, then sauté zucchini for about 1-2 mins, add a good couple of tablespoons of the broad bean pesto mix through the zucchini pasta.
Place on a platter and crumble feta over top, and scatter on a few mint leaves.
(You could scatter some walnuts as well).
Recipe from Elizabeth Marshall