My nana loves to grow broad beans. She puts them in many things, her soup, her rice dishes and just steamed on the side.
What I recall as her best broad bean dish though, is her cheese pie. Broad beans, peas and ricotta cheese in a pastry casing.
It’s on the cusp between sweet and savoury and that is my favourite thing about it.
This week with the broad beans I used the flavours of nanas pie with a few tweaks to make a pasta that has the main attraction – being on the cusp between sweet and savoury.
Nanas Cheese Pie……..in Orrecchiette
1 small onion finely diced
1/3 cup broad beans
1/3 cup peas
1/4 cup sultanans
1/4 cup goats fetta
Oil from Goats Fetta
1 egg beaten
1 Tablespoon butter
1 cup Or
1 Cup Orrecchiette
Cook pasta as per instructions on the packet – Reserve 1/3 cup of cooking water
In a medium heat pan use 2 tablespoons of Goats Cheese marinating oil to sauté the onion, peas and sultanas for 3 minutes until warmed through.
Add butter and fold through, when its incorporated add the pasta cooking liquid.
This will form a sauce base.
Add the cooked pasta and the goats cheese and toss through, then turn off the heat and the beaten egg and vigorously stir through.
Ready to serve! then when your eating the pasta with the lovely savoury beany cheesy flavours and get a sudden sweet pop from the sultana…definitely like my nanas pie