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.
- 2 Fillets Salmon
- 250g Papardelle (or other wide pasta)
- 6-8 large runner beans, prepared as above
- 2 cloves garlic, minced
- 1 medium aubergine, trimmed and cut into bite sized pieces
- olive oil
- 25g butter
- Prepare the runner beans as above.
- 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).
- 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.
- 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.
- 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.
- 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).
- Serve the pasta/veg and quickly return the salmon to the wok to heat. Serve the salmon on top of the pasta.
- Sprinkle with Parmesan (optional). Serve immediately.