A couple of year’s back we went to Chicago and when in Chicago visited a rather awesome farmer’s market and an equally awesome pasta shop: Pappardelle’s Pasta where we went a bit crazy and purchased all kinds of wacky pasta. So far, this pasta has been admired from a distance; too good to use in your average recipe. In short though, it amounted to neglect and the darned stuff needed to be used. Two years after its purchase, a harvest of Stratford-balcony-grown purple beans and some fresh broad beans from the organic veggie box, we were finally ready to use some. Specifically, the orzo we purchased. An exciting moment for us all.
- Orzo pasta
- Handful shelled broad beans
- Handful of purple French beans or whatever green beans you have to hand
For the pesto/salsa:
- Basil – a good bunch of
- 1 onion
- 2 tbsps red wine vinegar
- Tomatoes (we only had two to use)
- 8 sundried tomatoes
- 1 dry, smoked chilli pepper
- Clove of garlic – just for a hint
- 3 tbsps olive oil
- This is somewhere in between salsa and pesto and we used it as the main sauce for the pasta. It’s simple.
- Soak the sundried tomatoes and dried, smoked chilli pepper in approximately 2tbsps of boiling water for about 20 minutes before use.
- Roughly chop the tomatos and onion.
- Crush the garlic with the back of a knife.
- Add the sundried tomatoes, dried peppers and the water they’ve been soaking in to a food processor (you could do this in a large pestle and mortar) and add the fresh tomatoes, onion, garlic clove, basil leaves, olive oil, red wine vinegar and olive oil.
- Season to taste – obviously add salt and pepper at this point, but you can also adjust the oil and vinegar as you see fit. It needs to be of a decent consistency in order to coat the pasta.
- In boiling, salted water blanch the broad beans – takes a couple of minutes (this will depend on how fresh the beans are). Remove from the water. Use the same water to blanch the french beans. We had just picked these from the balcony so they literally needed a quick flash so they still retain a bit of crunch. Remove beans from the water.
- Put the orzo on to cook in the water from the beans. We just cooked in the same way you’d cook any pasta – the orzo cooked really quick, probably 5 minutes boiling time. Just keep an eye on and keep checking until al dente.
- Drain and put back in the cooking pot and add the two types of beans. Then stir in the salsa.