Broad Bean and Feta Cheese dip

100g Feta Cheese
400g Broad Beans peeled and shelled
1 clove garlic
3tbsp olive oil
4tbsp Fresh Cream
Salt & Pepper
Grated Zest of Half a Lemon

Cover beans with water add 1tsp salt and bring to boil.  Boil for 15minutes then drain reserving some of the cooking liquid.

Transfer beans to food processor, add garlic and crumbled feta cheese and process to a smooth paste.  Add fresh cream and give few pulses.  Mixture should be smooth and slightly runny, if not add few tablespoons of the reserved cooking liquid.

Transfer paste to serving dish drizzle with olive oil, sprinkle some freshly ground pepper,  then grate the lemon zest all over and serve warm with grissini.

Broad Bean and Prawn Pasta

300g Fresh Shelled Broad Beans

2 clove Garlic

2 tbsp Olive Oil

1 small onion

200g Fresh Peeled Medium Prawns

1 medium zucchini, cut in quarters and sliced

500g Pasta

Salt & Fresh Ground Pepper

Bring a large pan of salted water to boil and boil pasta for 10 minutes till al dente.  

Heat oil in a large frying pan, add chopped onions and crushed garlic and fry till translucent.  Add beans shelled from both shells, and fry with onions.  Add sliced zucchini then prawns and toss till prawns are just cooked.

Drain pasta, reserve 2 cups of the cooking liquid.  Add pasta to sauce, add the cooking liquid and toss over high heat till it reduces by half. Season with fresh pepper and serve.