Step 1

Cook pasta in a pan of boiling salted water according to packet instructions until al dente. Drain, reserving a little cooking liquid.

Step 2

Whiz 200g beans in a food processor with the garlic, mint, lemon juice and cayenne. Add oil and feta, and pulse to combine (loosen with a splash of the cooking liquid, if necessary). Season.

Step 3

Working quickly, toss the drained pasta and the broad bean pesto together on a serving dish. Sprinkle with the extra mint and feta, then top with remaining beans. Serve immediately.