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Ingredients

375g farfalle pasta
500g pkt frozen broad beans
100g prosciutto
1 lemon, zested, juiced
300g marinated fetta, drained reserving oil

Method

Step 1 Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2 Meanwhile, cook the broad beans in a large saucepan of boiling water for 3 mins or until heated through. Refresh under cold water. Drain well. Transfer to a bowl. Peel.
Step 3 Heat a large non-stick frying pan over high heat. Add the prosciutto and cook for 1-2 mins each side or until crisp. Transfer to a plate. Tear into bite-size pieces.
Step 4 Return the prosciutto to the pan with the broad beans, pasta, lemon zest, lemon juice, fetta and 2 tbs of the reserved oil from the fetta. Gently toss to combine. Remove from heat. Season. Serve immediately.

5 ingredient farfalle with fetta and broad beans

How to make 5 ingredient farfalle with fetta and broad beans

Ingredients

Method