Spring Lemon Pasta

This pasta is fresh and tangy, perfect for a busy spring day.

Serves 4



  • 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


  1. Mix oil, lemon zest and juice, parmesan in a bowl.
  2. Boil the pasta.
  3. Drain and toss the oil mix over the cooked pasta and stir.
  4. Boil beans and peas – toss into pasta.
  5. Top with extra parmesan and pine nuts.

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