This is a fantastic vegetarian dish for broad bean lovers! Beans, feta cheese and tomato topped with garlic butter served over wholewheat pasta. Delicious!
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200g wholewheat fusilli pasta
150g broad beans
1 bunch fresh dill
3 tablespoons unsalted butter
2 cloves garlic, minced
100g crumbled feta cheese
salt and pepper, to taste
6 cherry tomatoes, quartered
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large saucepan of salted water to the boil and cook the pasta until al dente.
Rinse the broad beans. In a saucepan over a medium heat, cover the beans with water add 1/2 a bunch of dill and cook until tender. Drain, allow to cool and then shell. Chop the remaining half bunch of dill and set aside.
In a frying pan over a medium heat, melt the butter and cook and stir the garlic. Set aside to cool.
Divide pasta into warm serving bowls, arrange broad beans on top, sprinkle with feta cheese. Season to taste then top with tomato quarters and pour over the garlic butter. Serve.
You can gently mash the broad beans before serving.