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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 100 g broad beans fresh or frozen
  • 2 tbsp good quality pesto
  • 1 tbsp lightly toasted pine nuts
  • Juice and grated zest of ½ lemon
  • To serve: Grated Parmesan basil leaves

Method
 

  1. Cook the pasta according to the instructions of the packaging. Add the broad beans for the last 5 minutes of the cooking.
  2. Meanwhile, mix the pesto with the lemon juice and zest. Lightly toast the pine nuts.
  3. 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.
  4. Serve warm or at room temperature with some basil leaves scattered on top.