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

Spring greens and goat’s cheese pasta

Toasted lemon and garlic breadcrumbs add a topping of crunchy deliciousness to this fresh, minted spring greens and goat's cheese pasta.

Ingredients

400 gram frozen broad beans

500 gram casarecce pasta

1/3 cup (80ml) olive oil

2 small (180g) zucchinis, sliced thinly

1 clove garlic, crushed

150 gram shelled fresh peas

150 gram goats cheese, crumbled

1/2 cup fresh mint leaves, loosely packed

Lemon and garlic crumbs

40 gram butter

1 tablespoon olive oil

1 clove garlic, crushed

1 teaspoon lemon rind, finely grated

1 cup (70g) coarse fresh breadcrumbs

Method

1.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.

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

3.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.

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.

Not suitable to freeze. Pasta suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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