About this recipe:For fast food Mediterranean-style, use a tasty combination of spring vegetables and sun-dried tomatoes tossed in pesto. It's a simple pasta dish that can be made at any time of the year. Delicious!
250g frozen small broad beans
400g can artichoke hearts, drained
50g soft sun-dried tomatoes, roughly chopped
4 tbsp good-quality pesto
grated Parmesan, or Italian-style hard cheese, to serve
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Method Prep:10min › Cook:10min › Ready in:20min
Cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Add the broad beans to the pan for the final 5 minutes of cooking.
While the pasta is cooking, cut each artichoke heart into six pieces. Drain the pasta and beans, reserving about 100ml (half a teacup) of the cooking liquid. Turn the pasta and beans into a warmed serving bowl. Add the artichoke hearts and tomatoes.
Combine the pesto with the reserved water and spoon over the pasta. Season with plenty of black pepper, then toss gently to combine all the ingredients. Serve immediately with a bowl of grated Parmesan cheese.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
If you have time to prepare them, you can use fresh broad beans for this recipe. You will need 1kg fresh beans in their pods.
150g chopped lean ham or Parma ham, or a 200g can tuna, drained and flaked, at the end of step 2.