Runner Beans

This is the season to harvest fresh runner beans from your garden, or purchase them for a song at the local farm shop/grocery store. I had an overload of beans in my garden, so I cooked up a bunch and added them to this delicious pasta.

To prepare runner beans for this recipe, cut the tops and tails off the ends, and then take a vegetable peeler and run it down the sides of each bean at least twice to remove the tough strings. Cut them on a diagonal into bite sized pieces, and then boil them for 2-3 minutes. Drain and set them aside. Runner beans can be quite stringy, so be sure to remove the sides thoroughly. I prefer the beans to be on the large size, with nice big beans inside. 

Papardelle with Salmon, Runner Beans, and Aubergine
Serves 2
Simple and delicious pasta which makes good use of seasonal vegetables.
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  1. 2 Fillets Salmon
  2. 250g Papardelle (or other wide pasta)
  3. 6-8 large runner beans, prepared as above
  4. 2 cloves garlic, minced
  5. 1 medium aubergine, trimmed and cut into bite sized pieces
  6. olive oil
  7. parmesan
  8. 25g butter
  1. Prepare the runner beans as above.
  2. You will use two items to make this dish - a large fry pan or wok, and a large saucepan. Boil water in the saucepan, and heat a small amount of olive oil in the fry pan/wok (I used a flat bottomed wok, so will use the word 'wok' going forward).
  3. Cook the salmon in the wok, around 6 minutes, flipping halfway through, or until cooked through and browned on top. When cooked, set aside on a small plate.
  4. In the wok, heat a little more olive oil and add the garlic. After 30 seconds, add the aubergine. Cook the aubergine until soft and cooked through - about 6 minutes.
  5. Meanwhile, cook the pasta according to directions, decreasing the cooking time by a minute. When done, drain and stir in the butter. Season with salt. Keep covered to keep warm.
  6. Add the runner beans to the aubergine and saute a further minute or two. Add the pasta to the wok and stir through until combined and pasta is hot (1-2 minutes).
  7. Serve the pasta/veg and quickly return the salmon to the wok to heat. Serve the salmon on top of the pasta.
  8. Sprinkle with Parmesan (optional). Serve immediately.
The Pescetonian
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