Spaghetti with broad beans, cherry tomatoes and goats cheese

For a quick and tasty pasta dish try Gennaro Contaldo's delicious and colourful recipe for spaghetti with broad beans
By Gennaro Contaldo
Spaghetti with broad beans, cherry tomatoes and goats cheese
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

main

  • 300 g shelled broad beans
  • 300 g cherry tomatoes, halved
  • 120 ml extra virgin olive oil
  • 2 clove garlic, chopped
  • 20 leaves basil
  • black pepper
  • 300 g spaghetti
  • 100 g mild goats' cheese

Method

1. Bring a large pan of water to the boil. Add the broad beans, blanch for one minute, then drain and rinse in cold water. Pop the beans from their tough outer skins.

2. Put the tomatoes, olive oil, garlic and basil in a large bowl and mix well. Season with salt and freshly ground pepper.

3. Stir in the broad beans and set aside while you cook the spaghetti.

4. Bring a large saucepan of salted water to the boil. Add the spaghetti and cook until 'al dente'. Drain.

5. Toss the spaghetti with the tomato and broad bean mixture and crumble in the goats' cheese.

6. Mix well, season with salt and freshly ground pepper and drizzle a little olive oil over the dish.

7. Garnish with basil leaves and serve.

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