It’s that time of the year when all that hard work in the garden starts to pay off. I can go out, see what’s good and plan dinner around it. I love it.
This dinner is the perfect example, everything but the flour for the pasta, the olive oil and the bacon came from our garden. I can’t say our garden is the tidiest garden you will ever see. There are far too many weeds competing with the veg, but it does its job in supplying a few dinners and desserts.This pasta makes use of the broad beans, the peas, the dill and one of three golden beetroot that survived whatever it was that saw the rest of the row off.
I made some fresh pasta. I roasted the beetroot, wrapped whole in foil, for about thirty minutes until tender.Then peeled it and sliced it. Showed the broad beans some boiling water, and then cooled them under a running tap. Fried the bacon in a splash of olive oil. Added the uncooked peas, the broad beans and the beetroot until they were all hot and coated in oil/bacon fat. I added a bit of chopped dill to the pan and then drained the pasta, reserving a spoonful of the pasta water, adding both to the bacon pan and gave it a swirl. Grated parmesan finished it off a treat.
Thank you garden.