Runner Bean Pasta Salad and Harvest Monday

In contrast to my harvest last week, this weeks harvest seems abundant. 

Everything is beginning to come along now.

We have raspberries that have been enjoyed both with homemade waffles and Greek yogurt and honey.

I have put the red gooseberries into a tub and in the freezer for later. The strawberries and wild strawberries were used last in a Wild Strawberry Cake. 

I was fortunate to spot this courgettes, a day of two later and it would have been more of a marrow. 

The small end was used to top a pizza along with nasturtium flowers and young leaves. The rest was used in a omelette that D made.  Omelettes are D's speciality, not mine. 

Purple dwarf Hestia climbing beans, Champion and Telephone garden peas and some Runner Beans.

The runner beans were used in this Lemon and Mint Bean Pasta Salad

Other harvest from the garden - Purple stemmed kale, the name escapes me at the moment and some Purple Top Milan Turnips.

I  am sharing my harvest with Dave over at Happy Acres who hosts Harvest Monday every week.

I am also sharing this Lemon Mint Runner Bean Pasta Salad with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Like most of my pasta salads, not much to it.  Its olive oil and lemon juice, minced mint from the garden, sliced runner beans that were parboiled in salted water and spring onions.  Stirred into some cooked pasta, then seasoned with salt and pepper to taste and lunch was ready.