Vegetarian Recipes [European ,etc]

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Vegan/vegetarian broad beans and spring cabbage pasta (Serves 3 to 4)

In the season when broad beans (fava beans) are tasty, it's nice to cook them with cabbage and pasta. "Spring cabbage" here means cabbages that are grown and harvested in the spring, not the different plant that is called "spring cabbage" in the UK. Anyway, this is a good one for the spring.

Broad beans and spring cabbage pasta
Ingredients

300g pasta, 20 broad bean pods, 1/2 teaspoon salt, 4 cabbage leaves, 50cc water

1 segment of garlic, 1/2 red chili pepper, 2 tablespoons olive oil, 5 twists of the World Salt mill.

[Recipe]

1) Boil the broad beans for 7 minutes in water with salt added. Place the beans on a bamboo strainer, cool, and then remove the skins. Slice the garlic thinly, and shred the chili pepper,

2) Cut the cabbage into bite-sized pieces, lay these out in a frying pan and sprinkle salt on them. Add water, heat, then put the lid on and braise till soft. Then cool and squeeze off the moisture (but do not throw the resulting juice away).

3) Boil the pasta in water with a little salt added.

4) Heat olive oil in a frying pan, throw in the garlic and chili pepper and heat till a nice fragrance is coming off, then add the pasta, broad beans, cabbage, and the juice from the squeezed cabbage and fry quickly. Add salt to your taste.

[Made with the following vegetarian ingredients]