"You can never go wrong with a plate of delicious pasta right? I don’t know about you, but on a Friday evening this is exaclty what I am looking for: rich and satisfying pasta that is ready in 20 minutes or so. This is one of my most-loved pasta recipes that I keep coming back to because it is so easy to make yet so fulfilling. Take gluten free pasta that you like, toss it with full of flavour, creamy feta and broan bean sauce then add pine nuts and watercress – ready! Perfect, summery Friday date-night in dinner!"
Broad bean and feta pesto pasta
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Prep time 5mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 150 gram gluten free pasta of your choice - spaghetti style will work best
- 500 gram broad beans
- 3 pieces garlic cloves
- 1/2 piece shredded large zucchini
- 1 handfu fresh basil or oregano
- 1 teaspoon olive oil
- 60 gram crumbled feta cheese + more for serving
- 1/2 fresh lemon - juice
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 3 tablespoons pine nuts + more for serving
- 2 handfuls fresh watercress or spinach - for serving
Method
Step 1
Start by cooking broad beans. Once done, drain, and cool them, then remove their skins. Set aside.
Step 2
When the beans are cooling, cook your pasta al dente. Drain, reserve some cooking liquid and set aside.
Step 3
Place half of the broad beans, minced garlic, basil, olive oil, lemon juice, salt, cayenne pepper, pine nuts and feta cheese in a food processor and mix well until all ingredients combine. If it is too thick, pour some of the reserved cooking liquid.
Step 4
Combine the sauce with shredded zucchini if using (get rid of the excess water before!), toss the pasta with the broad bean mixture, making sure that all pasta is covered in sauce.
Step 5
Serve on some watercress and top with extra feta cheese, remaning broad beans and pine nuts.