Broad beans with plenty of garlic, whole wheat pasta and crumbled fresh goat’s cheese. It’s a simple and tasty recipe packed with punchy summer flavors.
- 300 g broad beans
- 200 g goat’s cheese
- 500 g whole-wheat pasta
- 4 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 5 tablespoons olive oil
- salt and freshly ground black pepper
- parsley for garnish
Cook the pasta in boiling salted water.
Cook the broad beans al dente in boiling salted water, it takes about 5 minutes. Strain, pour in cold water and peel the beans.
In a deep frying pan, heat the olive oil and simmer the garlic and shallots. Add beans and simmer for 5 minutes. Season with salt and plenty of pepper. Pour the cooked pasta and mix. You can add a little olive oil when the dish seems too dry.
Serve hot with crumbled goat’s cheese and chopped parsley. Enjoy!