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Pasta with feta and broad beans

For easy summer suppers I like having a bowl of pasta with a light sauce or topping. This pasta with feta and broad beans is one of  my favorite summer dishes -  delicate, zesty, fresh and light, yet filling. Most importantly it’s ready within 15 minutes and can be eaten warm or cold, so it’s ideal for picnics/lunchboxes too. I used gluten-free brown rice penne but feel free to make it with your favourite pasta!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 1 cup broad beans shelled
  • 100 g feta cheese
  • Juice and grated zest of ½ lemon
  • 2 tsp walnut or olive oil
  • 2 Tbsp chopped dill

Method
 

  1. Cook the pasta according to the packet instructions. Add the beans for the last 5 minutes of cooking.
  2. Drain, rinse with cold water and drain again, then put it in a serving bowl. Crumble the feta over it, add the oil, lemon zest and dill. Season with plenty of ground pepper and some salt to your liking.
  3. Just before serving, squeeze the lemon juice over it.