We’ve teamed up with our much loved, Queen of The Beans, Bold Bean Co. to bring you this incredible recipe.
Hannah Wilding has rustled up this absolute beauty with their NEW incredible, QUEEN CARLIN PEAS…and guess what…these guys are some of the best BRITISH GROWN PEAS you can get your hands on! They are a brilliant British substitution for a chickpea, with a soft, delicate texture and lovely nutty flavour. But if you need some inspo on how to use them…look no further…Hannah has put together the most DELISH Carlin Casarecce recipe for you. So what are you waiting for…celebrate British Food Fortnight in the best possible way with this delicious dinner.
Braised Olive + Carlin Pea Casarecce
…from Hannah Wilding at Bold Bean Co.
“We were inspired by the WONDERFUL Jess Dennison for this beauty of a recipe + subbed in our Queen Carlin Peas for that extra kick of beany goodness, fibre-boost + nutty flavour.
Often with pasta dishes, you feel pretty sluggish straight after - great when you want to curl up in a ball on the sofa! - but this pasta dish has a much lighter, fresher feel to it but is still pretty punchy in flavour. We’ve used our pasta pals’, Northern Pasta Co Casarecce pasta, made with British Spelt, giving us that slow-energy release, keeping us fuller + more satisfied for longer AND provide a real nutty flavour - aka a pretty powerful pairing with our carlin peas! Serve simply as it is (with a good kick of lemon + quality olive oil) or serve with some blobs of ricotta if you are craving something that wee bit more indulgent.”
Ingredients
1 tablespoon olive oil, plus extra to serve
150g kalamata olives, half sliced in half, half left whole
3 sprigs of fresh rosemary
A pinch of chilli flakes
3 fat garlic cloves, roughly chopped
1 lemon, plus extra wedges to serve
1/2 tsp brown sugar
1 x 700g jar of Bold Bean Co Queen Carlin Peas (or 2 x 400g tins of carlin peas), drained and rinsed
225g Northern Pasta Casarecce
1 chicory, roughly chopped
Ricotta, to serve (optional)
Method
1.Cook the pasta as per packet instructions.
2.Heat the olive oil in a frying pan and add the olives. Pick the leaves of the rosemary and add these to the pan along with the chilli flakes and garlic. Stir to combine.
3.Peel the skin of the lemon into strips then finely slice. Add these to the pan along with the brown sugar - this will help everything to caramelise - stir to combine and cook off for 1-2 minutes until aromatic.
3. Tip in the carlin peas and add half of the lemon juice and stir. Tip in the cooked pasta and toss well to combine.
4.Stir through the chopped chicory add a drizzle of oil - don’t be afraid to be generous here as this is providing all of the good fat to give it a glossy finish - and season well with black pepper and sea salt.
5.Serve into bowls, finish with an extra drizzle of olive oil and a squeeze of lemon ( dollop over some ricotta for something a little creamier and indulgent!)
