Farfalle With Feta & Broad Beans

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From one of our national supermarkets and their free monthly magazine August '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (371.8 g)
  • Calories 402.7
  • Total Fat - 19.3 g
  • Saturated Fat - 10 g
  • Cholesterol - 65.6 mg
  • Sodium - 1071.5 mg
  • Total Carbohydrate - 29.4 g
  • Dietary Fiber - 6.4 g
  • Sugars - 7.1 g
  • Protein - 33 g
  • Calcium - 767.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 43.3 mg
  • Thiamin - 0.4 mg

Step 1

Cook the pasta in a large saucepan of boiling water following packet direction or until al dente and then drain well.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

Gently toss to combine and remove from the heat and season to taste and serve immediately.

Tips & Variations


No special items needed.

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