broad bean and feta tagliatelle
How to make broad bean and feta tagliatelle recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
325 g (11 oz) tagliatelle
300 g (10 oz) fresh or frozen broad beans
2 tablespoons olive oil
6 spring onions, sliced
½ teaspoon dried chilli flakes
75 g (3 oz) watercress, roughly chopped
grated rind of 1 lemon
200 g (7 oz) feta cheese, crumbled
2 tablespoons toasted pine nuts
Method:
Cook the pasta in a large saucepan of boiling water for 8–9 minutes, or according to the pack instructions, until ‘al dente’. Add the broad beans 3 minutes before the end of the cooking time.
Meanwhile, heat the oil in a large frying pan, add the spring onions and chilli flakes and cook for 2–3 minutes. Stir in the watercress and lemon rind.
Drain the pasta and beans and add to the watercress mixture with the feta. Mix well.
Serve sprinkled with the toasted pine nuts.
For broad bean & feta salad, place 250 g (8 oz) couscous in a large heatproof bowl and just cover with boiling water. Leave to stand for 10–12 minutes. Meanwhile, cook 300 g (10 oz) frozen broad beans in a saucepan of boiling water for 4–5 minutes until tender, then drain.
Heat 1 tablespoon olive oil in a frying pan, add 125 g (4 oz) baby spinach leaves and cook briefly until wilted.
Fluff up the couscous with a fork, then stir in the broad beans, spinach, 2 tablespoons chopped mint, 75 g (3 oz) sliced pitted black olives and 200 g (7 oz) crumbled feta cheese.
Whisk together the juice of ½ lemon and 2 tablespoons olive oil in a small bowl, then drizzle over the salad and serve. Total cooking time 20 minutes.
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