This pasta is fresh and tangy, perfect for a busy spring day.
- 300g pasta
- 1 lemon, juiced and zested
- 4tbsp olive oil
- handful of herbs (rosemary, thyme)
- 80g parmesan, grated
- 150g broad beans
- 100g peas
- 50g feta, crumbled
- Pine nuts to serve
- Mix oil, lemon zest and juice, parmesan in a bowl.
- Boil the pasta.
- Drain and toss the oil mix over the cooked pasta and stir.
- Boil beans and peas – toss into pasta.
- Top with extra parmesan and pine nuts.