Roasted tomato & broad bean pasta with parsley & lemon oil
Ingredients
Serves 4
- 5 roma tomatoes, cut into wedges
- 350g dried angel hair pasta
- 300g (2 cups) frozen broad beans, peeled (see Notes)
- 2 cups fresh continental parsley leaves
- 80ml (1/3 cup) extra virgin olive oil
- 1 small garlic clove, crushed
- 60ml (1/4 cup) lemon juice
- 1 tbs finely grated lemon rind
- 200g pkt Lemnos Fetta Cheese, crumbled
Method
- Preheat oven to 200ºC. Place tomato on a lined baking tray. Spray with olive oil. Season. Roast for 20 minutes or until soft.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente, adding the broad beans in the last 2 minutes of cooking. Drain. Return the pasta mixture to the pan.
- Process the parsley, oil and garlic in a food processor until the parsley is roughly chopped and mixture is well combined. Stir in the lemon juice and rind. Add parsley mixture to the pasta mixture and toss until well combined. Stir in the tomato and feta.