Summer bean & feta pasta

Name: Summer bean & feta pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 280 g pack Essential Runner Beans, trimmed and cut into 3cm pieces at an angle; 200 g pack trimmed fine green beans, halved; 200 g frozen Essential Baby Broad Beans, defrosted (or use fresh, podded); 300 g No.1 Trofie; 2 tbsp olive oil; 3 echalion shallots, finely sliced; 1 unwaxed lemon, zest and juice; 200 g pack Essential Greek Feta; 20 g pack dill, leaves finely chopped

A fresh take on a pasta salad, this warm medley of seasonal summer beans, zingy lemon, dill and feta cheese can be enjoyed hot or cold. Also lovely as a side dish with lamb or chicken.

5 out of 5 stars(1) Rate this recipe

VegetarianHealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

280g pack Essential Runner Beans, trimmed and cut into 3cm pieces at an angle
200g pack trimmed fine green beans, halved
200g frozen Essential Baby Broad Beans, defrosted (or use fresh, podded)
300g No.1 Trofie
2 tbsp olive oil
3 echalion shallots, finely sliced
1 unwaxed lemon, zest and juice
½ x 200g pack Essential Greek Feta
20g pack dill, leaves finely chopped

Bring a large pan of salted water to the boil. Blanch all the beans together, return to the boil for 3 minutes, then remove with a slotted spoon and set aside. Refresh under cold water, then drain. Cook the pasta in the same water according to pack instructions.
Warm the oil in a large frying pan, add the shallots and cook for 5 minutes until soft and sweet. Meanwhile, slip the broad beans from their skins.
When the shallots are soft, add the blanched beans. Reserve about 150ml pasta cooking water, then drain the pasta and add to the pan.
Stir in the reserved water with the lemon zest and juice. Crumble in most of the feta and add most of the dill. Stir over the heat until the sauce is glossy. Season to taste and serve with the remaining feta and dill scattered over.

Cook’s tip

Try using a frozen pea and bean mix if you want to save time on prep, or go for a mix of Tenderstem broccoli and peas instead. Trofie is a pasta with a narrow twisted shape, and is good for salad dishes such as this. But you can swap for any other shape.

Typical values per serving when made using specific products in recipe