• 2servings
  • 20minutes
  • 493calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsCopper, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g broad beans

  2. 150g orecchiette

  3. olive oil

  4. 25g parmesan , finely grated

  5. 1 lemon , juiced

  6. 50g rocket

Instructions Jump to Ingredients ↑

  1. Blanch the broad beans, then pod them. Cook the pasta following packet instructions.

  2. Put 2 tbsp oil in a bowl with the lemon juice and parmesan. Season, then whisk.

  3. Add the broad beans to the pasta for 30 seconds to reheat, then drain everything really well. Tip into the olive oil mixture and toss. Add the rocket and toss again.

  4. VARIATIONS Parmesan, lemon and olive oil make a really fresh, simple pasta sauce that will work with other summer veg such as broccoli and spinach. You could also toss the sauce through pasta with herbs like parsley or basil.


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