Recipe courtesy of The Co-operative Food Magazine.
Serves : 4
Cook time : 30 minutes
1 tsp olive oil
2 cloves garlic, finely chopped
2 leeks, chopped
150g broad beans
50ml dry white wine
Juice and zest of 1 to 2 lemons
300ml crème fraiche
50g Parmesan cheese
Small bunch of basil
1 dessertspoon mint
Step One : Heat oil in a large heavy-based frying pan. Season and fry garlic and leeks over low to medium heat until soft and sweet
Step Two : Stir in beans, wine, lemon juice and zest. Simmer gently for about 3 to 4 minutes and then add crème fraiche, Parmesan and peas.
Step Three : Cook linguine according to packet instructions and then drain and combine with sauce in pan. Add basil, mint and rocket and stir. Season to taste. Serve with extra lemon zest grated over each plate.