Meera Sodha’s recipe for chopped broad bean trofie with mint and lemon | Meera Sodha recipes

Zingy lemon and mint elevate tender young beans in this fresh and simple spring supper

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.