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Minted pea and broad bean penne
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Elevate your vegetarian pasta with fresh minted peas and broad beans for a unique twist.
Ingredients:
  • 300g penne rigate
  • 300g pea
  • 150g broad bean
  • 1 brown onion, finely chopped
  • 2 sprigs fresh mint
  • 2 tsp finely grated lemon rind
  • 125ml chicken stock
  • 200g fresh ricotta, crumbled
  • 100g soft feta, crumbled
  • Fresh mint leaves, to serve
Instructions:
  • Boil the pasta in a large saucepan of salted water according to the package instructions until 'al dente', and toss in half of the peas and broad beans during the final minute of cooking. Drain thoroughly.
  • Heat oil in a large frying pan over medium heat. Sauté onion and garlic for 5 minutes until onion is soft. Stir in mint, lemon rind, chicken stock, peas, and broad beans. Cook for 2-3 minutes until heated through. Remove from heat.
  • Mash pea mixture using a potato masher until chunky. Season with salt and pepper to taste.
  • Combine ricotta and feta with the pasta, gently toss. Add mashed pea mixture, gently toss. Serve in serving bowls, sprinkle with mint leaves, and serve hot.

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