Meals and Courses

Ingredients
  • 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
Directions

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.

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