5-ingredient farfalle with fetta and broad beans

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.

 

Ingredients

  • 375g farfalle pasta
  • 500g pkt frozen broad beans
  • 100g prosciutto
  • 1 lemon, zested, juiced
  • 300g marinated fetta, drained reserving oil

 

Method

 

Step 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente.

Drain well.

 

Step 2

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.

 

Step 3

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.

 

Step 4

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.

Serve immediately.

 

Recipe and photo courtesy of taste.com.au