Minted pea and broad bean penne

For vegetarian pasta with a difference, try this green recipe made with minted peas and broad beans.

Recipe «Minted pea and broad bean penne» presented in category Recipes / Meat, to prepare this dish you will need no more 18 minutes. To make this dish at home by prescription from the author Gomer would need: 300g penne pasta, 2 cups fresh peas, 1 cup fresh broad beans or frozen broad beans, thawed, peeled, 1 tbsp olive oil, 1 brown onion, finely chopped , 2 garlic cloves, crushed, 2 sprigs fresh mint, 2 tsp finely grated lemon rind , 1/2 cup Massel chicken style liquid stock, 200g fresh ricotta, crumbled, 100g soft feta, crumbled, Fresh mint leaves, to serve.

Ingredients:

• 300g penne pasta 
• 2 cups fresh peas 
• 1 cup fresh broad beans or frozen broad beans, thawed, peeled 
• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 2 sprigs fresh mint 
• 2 tsp finely grated lemon rind 
• 1/2 cup Massel chicken style liquid stock 
• 200g fresh ricotta, crumbled 
• 100g soft feta, crumbled 
• Fresh mint leaves, to serve 

Instructions

1. Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente, adding half the peas and broad beans to the pan in the last minute of cooking. Drain well.
2. Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add mint sprigs, lemon rind, chicken stock and remaining peas and broad beans. Cook, stirring, for 2-3 minutes or until peas and broad beans are heated through. Remove from heat.
3. Use a potato masher to mash pea mixture until coarsely mashed. Season with salt and pepper.
4. Add ricotta and feta to the pasta and gently toss to combine. Add mashed pea mixture and gently toss to combine. Spoon evenly among serving bowls. Sprinkle with mint leaves and serve immediately.