We harvested and ate all our own broad beans when they were young, but we're lucky to have a friend who is still picking the last of his crop now, which we swap for our courgettes. The beans are large but are still delicious if popped out of their tough skins after being steam cooked.
Inspired by the Broad Bean and Feta Ravioli blog by Charlotte's Garden we made a roughly chopped ol' broad bean, fresh pea and feta pesto, seasoned with lemon juice and pepper which we packed into tiny ravioli parcels. We drizzled the cooked ravioli with a mint, fennel, lemon juice, olive oil dressing.
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