I served the salad with salmon, baked with a crust of the remaining pesto left over from the salad.
Just a quick note regarding the salad – I made my own basil pesto to use for the salad dressing (pesto, olive oil and lemon juice) because I just happened to have the ingredients to hand. I whizzed the pesto ingredients up in my blender which has been well-loved over the years (and in all honesty has probably seen better days) and doesn’t particularly like whizzing things to a ‘fine’ anything… but as I often find with cooking, this was rather serendipitous. The chunky, nutty texture of the ‘pesto’, once stirred through the salad, meant that another layer was added to the mix of flavours and textures in the salad, and it really worked well.
I even had a bit of the salad left over that I had for my lunch the next day, and it had kept surprisingly well (hadn’t turned limp and soggy as most salads do after a night in the fridge). I will be making this again, and using a chunky nutty pesto will be a must!
The broad beans in our garden have been taking over lately, so in an effort to use them up, eat seasonally, and try a few new recipes, I am starting Broad Bean Bonanza… a series of bean recipes that will continue until we run out of beans!
My husband harvested the beans that were ready to eat, but there are still quite a few small ones left to keep growing.
Looking at the quantity he had picked I was a bit reluctant to start shelling them thinking it would take absolutely ages, but once you get into a rhythm it’s really quite therapeutic!
The beautiful sweet little beans look like jewels, they are almost too pretty to eat… I said ALMOST. When they are young and straight from the pod they don’t need to have the outside casing removed, they are full of flavour and crunch – I don’t blanch them either.
I crushed them with mint, ricotta, olive oil, salt and pepper to make a ravioli filling. Delicious!
And the end result… SO good! It was worth all the time and effort spent growing, weeding, watering, harvesting, shelling, and cooking.
The ravioli doesn’t need any sauce – you want to taste the filling. I served it drizzled with olive oil, and topped with parmesan, mint and pepper.