04 Nov 5-ingredient farfalle with fetta and broad beans
15m prep I 15m cook I 4 servings
Toss crispy prosciutto, broad beans and fetta through farfalle pasta for a quick and easy weeknight meal.
- 375g farfalle pasta
- 500g pkt frozen broad beans
- 100g prosciutto
- 1 lemon, zested, juiced
- 300g marinated fetta, drained reserving oil
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente.
Meanwhile, cook the broad beans in a large saucepan of boiling water for 3 mins or until heated through.
Refresh under cold water. Drain well. Transfer to a bowl. Peel.
Heat a large non-stick frying pan over high heat.
Add the prosciutto and cook for 1-2 mins each side or until crisp.
Transfer to a plate. Tear into bite-size pieces.
Return the prosciutto to the pan with the broad beans, pasta, lemon zest, lemon juice, fetta and 2 tbs of the reserved oil from the fetta.
Gently toss to combine.
Remove from heat. Season.
Recipe and photo courtesy of taste.com.au