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Ingredients
500g Frozen broad beans (skins removed)
35g Feta (extra to serve)
2 Garlic cloves
Handful of Mint leaves (extra to serve)
Half a Lemon (juiced)
1/4 tsp Cayenne pepper seasoning
2 tbsp Olive oil
Salt and Pepper
Method
Cook pasta according to packet instructions, reserving half a cup of cooking water and set aside.
Thaw and boil broad beans on medium heat according to packet instructions. Then peel if necessary.
Add broad beans, feta, garlic, olive oil, lemon juice, cayenne pepper seasoning, pasta water, salt and pepper into a blender and blend until it reaches a thick creamy consistency.
Pour blended pesto sauce onto pasta and mix through so all pasta is coated evenly.
Serve with feta, broad beans and mint leaves (optional).
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