Name: Spring greens and goat’s cheese pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Lemon and garlic crumbs; 40 gram butter; 1 tablespoon olive oil; 1 clove garlic, crushed; 1 teaspoon finely grated lemon rind; 1 cup (70g) coarse fresh breadcrumbs; 400 gram frozen broad beans; 500 gram casarecce pasta; 1/3 cup (80ml) olive oil; 2 small (180g) zucchini, sliced thinly; 1 clove garlic, crushed; 150 gram shelled fresh peas; 150 gram goat's cheese, crumbled; 1/2 cup loosely packed fresh mint leaves

Spring greens and goat’s cheese pasta

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

Lemon and garlic crumbs

40 gram butter

1 tablespoon olive oil

1 clove garlic, crushed

1 teaspoon finely grated lemon rind

1 cup (70g) coarse fresh breadcrumbs

400 gram frozen broad beans

500 gram casarecce pasta

1/3 cup (80ml) olive oil

2 small (180g) zucchini, sliced thinly

1 clove garlic, crushed

150 gram shelled fresh peas

150 gram goat’s cheese, crumbled

1/2 cup loosely packed fresh mint leaves

Method

1.To make lemon and garlic crumbs, heat butter and oil in frying pan; cook garlic, rind and breadcrumbs, stirring, until breadcrumbs are golden and crisp.

2.Place broad beans in a large heatproof bowl, cover with boiling water; stand 10 minutes. Drain beans. When cool enough to handle, peel grey outer shell from beans. Discard shells; reserve beans.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water, uncovered, until just tender; drain. Return to pan, cover to keep warm.

4.Heat the oil in a large saucepan; add the zucchini, garlic and peas. Cook, stirring, for about 5 minutes or until the zucchini is almost browned. Add the broad beans; cook for 1 minute.

5.Combine the pasta, zucchini mixture, cheese and mint leaves. Top with lemon and garlic crumbs.

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