A delectable and pretty summer pasta dish. If savory isn't available, use other chopped fresh herbs such as mint, parsley or tarragon. ..................................................................................................................... SERVES 4
1 onion, chopped
40g (1 1/2oz) butter
1 tbsp olive oil
225g (8oz) young carrots, finely diced
350g (12oz) shelled broad beans
salt and freshly ground black pepper
225-350g (8-12oz) vermicelli
2 tbsp chopped savory
grated Parmesan-style cheese, to serve (optional) ..................................................................................................................... Cook the onion the in the butter and oil in a large saucepan, covered, for 5 minutes, then add the carrots and beans and cook gently, with the lid on again, for 10-15 minutes or until the vegetables are tender. Season with salt and pepper.
   Cook the pasta in plenty of boiling salted water until just tender, then drain thoroughly.
   Add the cooked vegetables to the pasta, together with the chopped savory. Mix gently and check the seasoning.
   Serve at once, sprinkled with grated Parmesan-style cheese (if using).