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Spaghetti with roast tomatoes & broad beans
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate pasta with broad beans, goat's cheese, and zesty lemon for a flavor-packed dish.
Ingredients:
  • 2 x 250g punnets cherry tomatoes, halved
  • Olive oil spray
  • 320g dried wholemeal spaghetti
  • 300g (2 cups) frozen broad beans, thawed, peeled
  • 9.20 gm olive oil
  • 4 shallots, trimmed, thinly sliced
  • 50g baby rocket leaves
  • 125.00 ml chopped fresh continental parsley
  • 60ml (1/4 cup) fresh lemon juice
  • 1 tsp finely grated lemon rind
  • 75g goat’s cheese, crumbled
Instructions:
  • Preheat your oven to 200°C. Line a large baking tray with non-stick baking paper. Arrange tomatoes cut-side up on the tray. Season with pepper and lightly spray with oil. Roast for 10-15 minutes until slightly softened.
  • Cook pasta in a generously salted pot of boiling water following package instructions until al dente. Add broad beans during the final minute of cooking. Drain and return pasta to the pot.
  • In a non-stick frying pan over medium heat, warm oil. Sauté shallot and garlic for 2 minutes until soft. Combine tomato, rocket, parsley, lemon juice, and lemon rind with the shallot mixture and pasta. Toss well. Serve in bowls, garnish with goat's cheese, and season to taste.

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