I’ve started running again. What this actually means, for me, anyway, is a sweaty shuffle which causes me to become a. incredibly out of breath and b. alarmingly red in the face. On Tuesday, I managed a whole five kilometres, although in the interest of full disclosure, I stopped a fair few times. That’s OK, though. For someone who hasn’t run properly since the 2013 Cardiff Half Marathon, I’m pretty pleased with that. When it comes to running, or anything else that I’m mildly anxious about, I try to think like Nike and ‘just to do it’.
Immediately after running, I have no appetite, but I usually need food and lots of it in no time at all. Regular readers will know that I’ve never been one to shun carbs (take away my bread and you’ll be sorry) and after my victorious lap around the Liberty Stadium, I needed starch and I needed it bad. When I need a quick, easy dinner, it has to be spaghetti.
This recipe uses only a few ingredients so you can really taste the flavours. Broad beans are a great way to up your protein quota and if you use wholewheat or spelt spaghetti, you’ll have an even healthier meal in your belly.
The real secret to simple cooking is using good quality ingredients. That doesn’t mean you have to spend lots of money but it’s worth investing in a decent bottle of extra virgin olive oil. A word to the wise about oil: save that deliciously fruity XV stuff for sauces, salads and dressings and use the ordinary kind for frying.
I found some smoked garlic at my local supermarket and it worked so well with the lemon juice and salt but if you don’t have it, add a pinch of smoked paprika instead. Once you’ve dealt with the broad beans (use frozen, if you’re pressed for time), this one pot wonder will take about ten minutes to cook.
Spaghetti with broad beans, lemon and garlic
200g broad beans, podded
1 clove garlic, chopped finely
1 lemon, juiced
1 tbsp olive oil
2 tbsp extra virgin olive oil
Salt and pepper
70g flaked almonds (optional)
Double pod your broad beans – basically remove them from the pods and then remove their outer skins. Now bring a pan of salted water to the boil and add the spaghetti. After 4 minutes, add the broad beans and boil for another 6 minutes. Drain and set to one side. Using the same pan, heat the oil, then fry the garlic for a minute. Add the almonds, half the lemon juice and a generous sprinkling of salt and cook for another minute, stirring all the time. Return the spaghetti and broad beans to the pan and mix together with the other ingredients. Pour over the rest of the lemon juice, a generous glug of the extra virgin olive oil and season with more salt and pepper, then serve.