INGREDIENTS:
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400 grams gluten free pasta shells or spirals
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2 cups frozen broad beans thawed
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1 bunch asparagus, cut into quarters
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80 grams baby spinach
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1 lemon, rind finely grated and juice
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200 grams feta cheese of choice (I use goats)
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2 tablespoons oil
DIRECTIONS:
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Blanch the broad beans in a pot of boiling water for 30 seconds, remove from heat and remove the tough out skin.
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Cook peeled broad beans in large pot of boiling water for 2 mins or until bright green. Drain reserve the water refresh the beans in cold water.
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Reheat water and cook the pasta according to directions on the packet drain reserving 2 tablespoons of water return water, pasta and vegetables to pan.
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Add lemon rind and juice toss over low heat until heated through. Add oil, feta cheese and spinach and again toss over a low heat until the spinach just wilts.
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Season with pepper if desired and serve at once.