Farfalle With Feta & Broad Beans
"From one of our national supermarkets and their free monthly magazine August '17."
Ingredients
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 by Step Method
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
No special items needed.