Spaghetti with Broad Bean Pesto

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


  • 1.

    Cook pasta in a pan of boiling salted water according to packet instructions until al dente. Drain, reserving a little cooking liquid.

  • 2.
    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.

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