Farfalle With Feta & Broad Beans

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.