What are your simple pleasures in the kitchen? The sizzle and spit of a fried egg? The smell of buttered toast, or putting on an apron to mark the end of a day? I like podding beans. I enjoy how it involves hands but not much brain, and how it makes time feel slow and good, like drinking a cup of tea. I also like that it reminds me of my Gujarati aunties doing the same (but with valor beans). And I love not always cooking so much, as in this recipe, where you pod and chop the beans, then mix them with pasta to reveal a simple good meal.

Chopped broad bean trofie with mint and lemon

To save on time, cook the pasta (pop a timer on) while you’re skinning the broad beans.

Prep 10 min

Cook 30 min

Serves 4

650g frozen broad beans

80g extra-virgin olive oil , plus extra for drizzling

80g vegetarian parmesan , finely grated

¾ tsp salt , plus extra for the pasta water

1 unwaxed lemon , zest finely grated, then juiced to get 1½ tbsp

⅛ tsp ground black pepper

400g trofie

20g fresh mint , leaves picked and…