Cooking Instructions
1.
Heat a splash of olive oil in a large, shallow pan for which you have a lid. Gently fry the
salad onion (250 g)
until starting to soften. Add the
garlic (4 cloves)
for the last couple of minutes, frying until fragrant.
2.
Add the
courgettes (2)
,
lemon zest (1)
and
chilli flakes (as needed)
along with a good pinch of salt, followed by the
stock (800 mL)
and
spaghetti (400 g)
– the stock should just cover the spaghetti once it’s softened slightly.
3.
Cover with a lid and cook for around 8 minutes, until the pasta is almost cooked (add a splash more water if it looks too dry). Add the
broad beans (200 g)
,
parmesan (50 g)
and
crème fraîche (15 g)
, tossing until a glossy sauce forms. Finish with a squeeze of lemon juice and extra parmesan on top.