Pasta with broad beans & cheese

Pasta with broad beans & cheese

This vegetarian pasta dish is the perfect quick and easy midweek meal for a summer day.

By , 21 September 2015
Pasta with broad beans & cheese
  • Ready in: 25 mins
  • Serves: 4
  • Price: 70p per serving
Nutritional Info
Each 464g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 2416KJ 577KCAL
of your reference intake.
Typical energy values per 100g: 521kJ/124kcal.
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 4 tbsp chopped flat-leaf parsley
  • 300g frozen broad beans
  • 350g Asda Linguine (or Spaghetti)
  • 200g frozen petit pois
  • 200g Wensleydale, crumbled
  • Heat 2 tbsp of the oil in a pan. Add the onion and cook until soft and translucent, then add the garlic and half the parsley and cook for another minute.

  • Stir in the broad beans and 200ml water, cover and cook for 5 minutes. Remove half of the beans with a draining spoon and set aside. Mash the remainder with a potato masher or a hand-held blender.

  • While the beans are cooking, add the pasta to a large pan of boiling salted water and boil for 11 minutes, adding the peas for the last 3 minutes. Add the reserved broad beans and heat for a few seconds, then drain.

  • Combine the broad bean purée, the remaining olive oil and parsley and half the crumbled cheese, and toss in with the pasta. Sprinle with the remaining cheese to serve.