March 01, 2018
Dinner, Main Dish, Side Dishes,
Dairy, Cheese, Feta, Pasta, Bow-Tie, Pantry/Shelf, Quick Meals, Entertaining, Picnic, Potluck, Weeknight Meals, Stove Top more
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"From one of our national supermarkets and their free monthly magazine August '17."
Cook the pasta in a large saucepan of boiling water following packet direction or until al dente and then drain well.
Meanwhile, cook the broad beans in a large saucepan of boiling water for 3 minutes or until heated through and then refresh under cold water and drain well and transfer to a bowl and peel the outer skin to reveal bright green beans, discard skins.
Heat a large non-stick frying pan over high heat and add the prosciutto and cook for 1 to 2 minutes each side or until crisp and transfer to a plate and tear into bite size pieces
Return the prosciutto to the pan with the broad beans, pasta, lemon zest, lemon juice, fetta and 2 tablespoon of the reserved oil from the fetts.
Gently toss to combine and remove from the heat and season to taste and serve immediately.
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