INGREDIENTS:

• 400 grams gluten free pasta shells or spirals

• 2 cups frozen broad beans thawed

• 1 bunch asparagus, cut into quarters

• 80 grams baby spinach

• 1 lemon, rind finely grated and juice

• 200 grams feta cheese of choice (I use goats)

• 2 tablespoons oil

DIRECTIONS:

1. Blanch the broad beans in a pot of boiling water for 30 seconds, remove from heat and remove the tough out skin.

2. 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.

3. 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.

4. 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.

5. Season with pepper if desired and serve at once.