Special Diet

Broad Bean and Feta Tagliatelle

cook 10 mins
  • 325 g (11 oz) tagliatelle
  • 300 g (10 oz) fresh or frozen broad beans
  • 2 tablespoons olive oil
  • 6 spring onions, sliced
  • 1/2 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
  • 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.
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