broad beans, feta and pasta

Another big bag of broad beans in the box this week. I wanted something quick and simple for supper, but of course failed to allow the time required to shell a big bag of broad beans. Ho hum.

Once they were released from their furry prisons, I set (far too much) pasta on to boil, and simmered the beans for about 7 minutes. Chopped an onion and saute├ęd it in olive oil. Chopped the half a pack of feta that was in the fridge. Hurled everything into one pan when done, and stirred round with a little more olive oil and the juice of the half lemon lurking in the fridge.

Nice quick, fresh, summer supper (even with the bean depodding time).

One comment

  1. Carol says:

    That’s a great recipe: I love broad beans and at the moment there are plenty to go round.

    It can take some time to depod, but once they are, you can freeze them (cooked or uncooked).

    I like to make a salad with sharp salad leaves, rocket, chopped beetroot and mozzarella with a balasamic dressing. Delish!

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