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Ingredients

2 cups frozen broad beans, thawed
1 bunch asparagus, cut into thirds
400g dried shell pasta
1 lemon, rind finely grated, juiced
200g creamy feta, crumbled
80g baby spinach
2 tablespoons olive oil

Method

Step 1 Bring a large saucepan of salted water to the boil over medium heat. Cook broad beans for 30 seconds. Remove with a slotted spoon. Remove and discard tough outer skins from broad beans (see below).
Step 2 Cook peeled broad beans and asparagus in boiling water for 2 minutes or until bright green. Use a slotted spoon to remove to a sieve. Refresh in cold water. Set vegetables aside. Return water to the boil.
Step 3 Cook pasta, following packet directions, until just tender. Drain pasta, reserving 2 tablespoons cooking water. Return pasta, reserved water and vegetables to saucepan. Toss over low heat until heated through.
Step 4 Add lemon rind, lemon juice, feta, spinach and oil to pasta. Toss over low heat until spinach just wilts. Season with salt and pepper. Serve.

Spring green pasta

How to make Spring green pasta

Ingredients

Method