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Healthy diet

Crispy lemon-flavoured agretti on a bed of broad bean purée

Ingredients

    • 300 g fresh shelled broad beans
    • 1 bunch of agretti
    • 2 tablespoons wholemeal breadcrumbs
    • zest of 1 untreated lemon
    • 1 tablespoon lemon juice
    • 3 tablespoons extra-virgin olive oil
    • 1 clove of garlic
    • salt and black pepper, to taste
    • a few leaves of fresh mint or parsley

Method

  • Bring a large pan of water to the boil and cook the fresh, shelled broad beans for about 10–12 minutes, until tender.
  • Drain them, reserving a few spoonfuls of the cooking water, and transfer them to the bowl of a blender with a tablespoon of oil, a pinch of salt, pepper and a small amount of lemon zest. Blend until you have a smooth, velvety purée.
  • Meanwhile, trim the agretti by removing the tough ends and rinse them thoroughly under running water.
  • Heat a large frying pan with a tablespoon of oil and half a clove of garlic. Add the agretti and sauté over a high heat for 3–4 minutes, stirring frequently, until they are tender but still slightly crisp. Add the lemon juice at the end of cooking.
  • In a small frying pan, toast the breadcrumbs with the remaining tablespoon of oil and the leftover lemon zest until golden and fragrant.
  • Spoon the broad bean purée onto the plates to form a smooth base. Top with the agretti while still warm and finish with the crispy lemon breadcrumbs and a few fresh mint leaves or parsley.

THE DIETITIAN'S NOTE

This recipe can be served as a hearty side dish or a light starter. To turn it into a complete, balanced meal, you can add a source of complex carbohydrates, such as wholemeal bread, and a small amount of protein, such as fresh ricotta or tofu. Agretti and broad beans provide fibre and potassium, whilst the vitamin C in the lemon aids the absorption of plant-based iron. Lemon zest, mint and garlic also help to enhance the natural flavour of the ingredients, allowing you to reduce the amount of added salt without compromising on taste.

Recipe details
Preparation
30 minutes
Portions
4 people
Published on: 21.05.2026