Spelt spaghetti with broad beans, rocket and goats cheese
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.
Dry spelt pasta
Frozen broad beans
500 g, thawed, peeled
3 clove(s), thinly sliced
Soft goat's cheese
50 g, soft, crumbled
- 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.
- 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.
- Add drained pasta, lemon juice, goat’s cheese and rocket leaves. Season with salt and pepper and gently toss to combine. Serve.
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.