Summer Bean Orecchiette with Smoked Salmon

A light pasta dish making use of the best of the season.

4 Portions as a main or 6 Portions as a starter
Prep: 15 minutes
Cook: 10 minutes



  • 350g orecchiette


  • 100g peas (200g in their pods)
  • 100g broad beans, skinned* (400g in their pods)
  • 75g mange tout, cut into 4
  • Zest & juice 1/2 lime

To Serve

  • 50g smoked salmon, finely shredded
  • 2 tbsp. chives, finely chopped
  • Freshly ground pepper
  • 4 tbsp. virgin olive oil


  1. Beans: In a saucepan of boiling water place the prepared broad beans and simmer for 2 minutes then add the mange tout and peas and cook for a further 1minute. Remove the beans from the saucepan and refresh in cold water. Set aside.
  2. Pasta: Place the pasta in a large saucepan of boiling water, cook for 5-8 minutes, stirring occasionally so that the pasta doesn't stick to the bottom. It is cooked when tender but still firm (al dente). Strain the pasta and set aside.
  3. To Cook: Heat the oil in a saucepan until hot then add the beans and lime zest and cook for 1 minute stirring. Remove the pan from the heat and add the pasta, lime juice, most of the smoked salmon and chives (leaving some to garnish) and a little freshly ground pepper and toss it all together well so that the ingredients are well distributed.
  4. To Serve: Place the pasta in 4 or 6 bowls and sprinkle over the smoked salmon and chives. Serve
  • To shell and skin broad beans: Split the pods down the sides and push out the beans with your finger. Place the beans in a bowl and pour over boiling water and leave for a couple of minutes, then refresh in cold water. Split the grey skin with your finger or a little knife and push out the green bean.