Friday, October 9, 2015

Broad Beans and Green Asparagus with Buckweat Noodles

2 cups of shelled broad beans (Vicia faba)
1 cup of shelled peas
1 cup of snow peas
2 bunches of green asparagus
2 carrots
1 onion
1 cup of flat parsley
5 cloves of minced garlic
some lemon thyme/rosemary
1 bay leaf/ some pepper
olive oil
1 cup of hot stock/water
200 g Buckwheat noodles (Soba)
all organic...

Shell beans. Chop onion finely and fry in olive oil. Cube carrots very small and add. Fry for a while and add 1 cup of hot stock. Add the beans, bay, 2 garlic cloves and some pepper. Cover and simmer for 15 min. Add the asparagus in 2 cm pieces keeping the heads aside. Add most of the peas, parsley and herbs.
Cook the buckwheat pasta.
Simmer vegetables for another 5 min. Test a broad bean to see if it is sufficiently cooked. Before serving, add the asparagus heads, the snow peas, remaining peas, garlic and parsley. Leave covered for a few minutes.

Serve immediately with a vase of nasturtiums (Tropaeolum majus) and citrus blossom for olfactory stimulation.

A hybrid merger of beans used in the Neolithic period in the Mediterranean region and Japanese Soba.

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