Broad beans are a rich source of protein and folic acid. This is a simple recipe you can whip up for a midweek meal. The pesto is also great as a dip served with crudites, says Jamie.
- 500g dried spaghetti
- 500g frozen broad beans, blanched, skins removed
- 1 small garlic clove
- 1/2 bunch mint, leaves picked, plus extra to serve
- Juice of 1/2 a lemon
- 1/4 tsp cayenne pepper
- 2 tbs extra virgin olive oil
- 30g feta, plus extra to serve
Cook pasta in a pan of boiling salted water according to packet instructions until al dente. Drain, reserving a little cooking liquid.
Whiz 200g beans in a food processor with the garlic, mint, lemon juice and cayenne. Add oil and feta, and pulse to combine (loosen with a splash of the cooking liquid, if necessary). Season.
- Working quickly, toss the drained pasta and the broad bean pesto together on a serving dish. Sprinkle with the extra mint and feta, then top with remaining beans. Serve immediately.
This recipe was featured on BestRecipeFinder.
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