- 400 g spaghetti
- 120 g broad beans, shelled weight
- 30 g hazelnuts
- 60 g miso paste
- 1 clove garlic, finely chopped
- 20 g mint leaves, chopped
- 20 g fresh parsley, chopped
- zest and juice of a lemon
- 100 ml extra virgin olive oil
- 1/2 tsp sea salt
- Preheat the oven to 140°C (275°F, gas mark 1). Spread the hazelnuts on a shallow oven tray and roast in the oven for 8-10 minutes, or until the skins have darkened and the nuts are giving off a lovely aroma. Leave to cool for a few minutes then use a tea towel or some kitchen paper to rub off the skins.
- While the hazelnuts are in the oven, bring a large pan of water to the boil. Carefully drop the podded broad beans into the water and bring back to the boil. Cook for 2 minutes then drain and instantly plunge into a bowl of ice-cold water to arrest the cooking process. Drain the cooled beans and slip off the skins from the beans.
- Place the skinned broad beans, roast hazelnuts, miso, garlic, mint, parsley, lemon zest, lemon juice and sea salt in a food processor and blend, gradually adding the olive oil to create the pesto sauce.
- Cook the spaghetti according to the packet instructions. When cooked, drain the spaghetti then tip back into the pan, but do not put the pan back on the heat. Add the pesto sauce to the pasta and stir to combine. Serve immediately.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen