Todd Eyre
Ingredients
Method
1.Simmer the broad beans for 3-5 minutes, then drain. If you wish to double pod them, when beans are cool enough to handle, slip their grey outer skins off, saving the bright green beans inside. Younger, fresh broad beans don’t require double-podding, but as they grow, the grey skins become tough.
2.In a medium saucepan, bring the 4 cups of liquid to the boil. Add the broken spaghetti and sausage (if using) and cook for 4 minutes.
3.Add the broccolini stalks and cook for 1 minute more, then ladle into bowls.
4.Add the sliced char-grilled capsicum and broad beans to each bowl. Season.
5.Sprinkle Parmesan and squeeze lemon over each bowl and serve.
Note
- If you’re not there yet with fresh broad beans, frozen broad beans are pefectly fine – especially if you double-pod them. – How to char-grill a capsicum: Cut in half, remove the seeds and pith and discard. Rub all over with olive oil and place, cut side down, on a tray. Grill on high for 10-15 minutes until blistered and blackened in places, then turn and grill for further 5 minutes until softened. Place in a plastic bag, close and let sweat for 5-10 minutes. Slip the skins off. – Omit the sausage for a vegetarian meal.
