Meals and Courses

  • 200 g (7 oz) dried penne or other pasta shapes
  • 200 g (7 oz) shelled broad beans, fresh or frozen
  • 50 g (2 oz) sun-blush (semi-dried) tomatoes in oil, drained and roughly chopped
  • handful of mixed herbs, such as parsley, tarragon, chervil and chives, roughly chopped
  • 50 g (2 oz) feta cheese, crumbled or roughly chopped
  • salt and black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • ½ teaspoon wholegrain mustard

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain, refresh in cold water and drain thoroughly.

Meanwhile, cook the broad beans in a separate saucepan of lightly salted boiling water for 4–5 minutes until just tender. Drain and plunge into ice-cold water to cool. Peel off the skins.

Whisk the dressing ingredients together in a small bowl and season with salt and pepper.

Put the beans in a serving dish and stir in the pasta, tomatoes and herbs. Toss with the dressing. Season with pepper and scatter over the feta. Serve immediately.

Like This? Try These
More on Food