Summer: Easy broad beans with spring onion pesto for quick, protein-packed summer lunch box which you can make in no time
Easy broad beans with spring onion pesto for quick, protein packed summer lunch box which you can make in no time
I have to admit that I discovered broad beans just recently. In the past, I used to buy and cook only the basic beans, green or yellow ones. Also, I used to cook with canned or frozen beans too. But the older I get the more I appreciate the fresh beans 🙂 Last but not least broad beans are super duper healthy so it would be stupid not to eat them during the summer season.
The nutrition facts of broad beans.
According to Wikipedia, 100g of broad (or fava) beans contain 25g of proteins, 58g of carbohydrates, 1,5g of fat and a lot of fiber. This makes them a perfect food for you if you are on a low-fat diet. Broad beans are also packed with iron, magnesium, manganese, calcium, and phosphorus.
Easy broad beans with spring onion pesto for a quick, protein-packed summer lunch box which you can make in no time
- 500g of fresh broad beans
- 40g of smoked bacon (strips or cut into smaller pieces)
- 2 spring onions (white and green part), sliced thinly
- 2 tablespoons of fresh parsley, chopped
- 80g of hazelnuts
- 2 tablespoons of fresh (or dried) Estragon, chopped
- 2 tablespoons of olive oil
- 100g of grated cheese Bursztyn, (alternatively you can use Grana Padano or other hard cheese)
- freshly grated black pepper
- Roast the hazelnuts in the oven at 180°C for 10 minutes. Then stir and roast for another 3 minutes. Set aside to cool down and then chop roughly.
- Meanwhile, cook the broad beans in a slightly salty water. Fresh broad beans should be ready in approximately 10 minutes. Drain and let it cool down.
- Heat up a pan and add 1 tablespoon of olive oil. Add the thinly sliced spring onions and roast until golden, then transfer to a bowl.
- Place the bacon strips (or chopped bacon) into the same pan and fry on medium heat until golden brown. Once ready place on a paper kitchen towel to dry up all the excess fat. Chop roughly.
- For the pesto, combine the baked spring onions, chopped bacon, chopped parsley, Estragon, chopped hazelnuts and 1 tablespoon of olive oil. Season with the salt and freshly grated black pepper to your taste.
- Mix the broad beans with the pesto and serve.
- Enjoy 🙂
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