Spelt spaghetti with broad beans, rocket and goats cheese

8
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This vego mid-week meal is sure to impress with tangy soft goat’s cheese, zesty lemon flavours and lots of greens. The use of spelt pasta also gives this dish a delicious mild nutty flavour.

Ingredients

dry spelt pasta

200 g

frozen broad beans

500 g, thawed, peeled

olive oil

1 tbs

garlic

3 clove(s), thinly sliced

lemon zest

2 tsp

lemon juice

1 tbs

goat's cheese

50 g, soft, crumbled

rocket

100 g

Instructions

  1. Cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Add broad beans in the last 2 minutes of cooking. Drain and return to the pan.
  2. Meanwhile heat oil in a large non-stick frying pan over medium heat. Cook garlic and lemon zest, stirring, for 30 seconds or until fragrant.
  3. Add drained pasta, lemon juice, goat’s cheese and rocket leaves. Season with salt and pepper and gently toss to combine. Serve.

Notes

TIP: To thaw broad beans, place in a bowl, cover with hot water and set aside for 5 minutes. You can then easily remove their outer skins.

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