Walnut pesto spaghetti with broad beans and caramelised onions

So it appears we are still reaping the rewards from broad bean season. I spotted some more in the supermarket this week and couldn't help but buy them. I find the peeling process quite theapeautic and a little bit old school as well. We are also running up the first of Gipsy Spread's 40th birthday shenanigans this weekend, so I was looking now to buy and more fresh ingredients until next week.  With the store cupboard, my broad beans and some leftover fresh basil, this delicious dinner was born.

What you will need

Spaghetti for 2

450g Broad Beans in pods

1-2 onions

3-4 sundried tomatoes (optional)

1 large red chilli (optional)

For the Pesto

A handful of walnuts

A handful of fresh basil

2 cloves garlic

A handful of grated parmesan

2-3 table spoons of olive oil

Begin by making the pesto. Blend together all the ingredients to form a rough paste and then top with the olive oil. Set aside until ready to dress the spaghetti.

 

Next, quarter or sixth the onions into large chunks. Drizzle with olive oil, season with salt and baked in the oven at 200 degrees for 40-45 minutes.

After 30 minutes, place the spaghetti on to cook. After 7 minutes add the shelled broad beans for the final 3 minutes of cooking and then drain.

Next stir in two table spoons of the pesto, the caramelised onion and the chopped sundried tomatoes.

 

Place on a dish and garnish with slices of fresh red chilli and more grated parmesan cheese.