89: Orecchiette with ricotta, broad beans and mint, p194

Hmm, there are three broad bean recipes here... and it takes a LOT of whole broad beans to get more than a teeny palmful of beans post-podding. And I don't really like broad beans.... :( Or do I? These weren't too bad actually. A tip from a friend, which Nigel mentions too, is to remove the outer skins from all beans larger than a thumbnail, and it worked - not bad at all. Not great. Not amazingly tasty. But not the icky, grey tasting little pellets I remembered from when I was little.