It was a warm, still evening last night and I wanted to make something green that wasn't a salad, so I used up what was in the fridge to make a summery pasta:
a bag of fresh broad-beans (lovely green pods, soft and white inside)
1 courgette
1 avocado
a small tender heart lettuce
a generous cupful of wholemeal pasta
extra virgin olive oil (and a bit of Good Oil for flavour)
Maldon salt and pepper to taste (we had no pepper left, but it would have improved it)
I blanched the broad beans and chopped courgette, shelling the bright green beans while listening to the Germany match on the radio. Then while the pasta boiled, mixed the chopped lettuce and soft ripe avocado pieces together with the courgette and avocado.
When the pasta was ready and drained I stirred it in with the rest of the vegetables, added oil, salt and pepper to taste and we ate it in the garden, sitting under the plane trees.
When we came back inside Spain had scored and the match was almost over.
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