Broad beans and pesto pasta
On hot Summer days I tend to eat simple, vegetarian pasta dishes with salad for lunch. This broad beans and pesto pasta is ready within 10 minutes, it’s filling and super delicious. I served it with a crispy rocket salad.
Ingredients
Method
- Cook the pasta according to the instructions of the packaging. Add the broad beans for the last 5 minutes of the cooking.
- Meanwhile, mix the pesto with the lemon juice and zest. Lightly toast the pine nuts.
- Drain the pasta & beans and put them back into the pan. (You can pop the broad beans out of their skin, if you like – I didn’t bother). Pour over the pesto, add the pine nuts and toss well.
- Serve warm or at room temperature with some basil leaves scattered on top.