A quick whirl in the food processor turns a few ingredients into a tangy pasta sauce.
Ingredients
- 5 roma tomatoes, cut into wedges
- 350g dried angel hair pasta
- 300g (2 cups) frozen broad beans, peeled (see Notes)
- 2 cups fresh continental parsley leaves
- 80ml (1/3 cup) extra virgin olive oil
- 1 small garlic clove, crushed
- 60ml (1/4 cup) lemon juice
- 1 tablespoon finely grated lemon rind
- 200g pkt feta, crumbled
Method
- Step 1Preheat oven to 200ºC. Place tomato on a lined baking tray. Spray with olive oil. Season. Roast for 20 minutes or until soft.
- Step 2Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente, adding the broad beans in the last 2 minutes of cooking. Drain. Return the pasta mixture to the pan.
- Step 3Process the parsley, oil and garlic in a food processor until the parsley is roughly chopped and mixture is well combined. Stir in the lemon juice and rind. Add parsley mixture to the pasta mixture and toss until well combined. Stir in the tomato and feta.
- Low sugar
- Vegetarian
Nutrition
2736 kj
Energy
31g
Fat Total
11g
Saturated Fat
7g
Fibre
22g
Protein
33mg
Cholesterol
605.63mg
Sodium
4g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
Notes
For an even speedier version of this dish, substitute the frozen broad beans for frozen peas.
- Author: Michelle Southan
- Image credit: Craig Wall
- Publication: Australian Good Taste
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