Roasted tomato & broad bean pasta with parsley & lemon oil

Name: Roasted tomato & broad bean pasta with parsley & lemon oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 roma tomatoes, cut into wedges; 350g dried angel hair pasta; 300g (2 cups) frozen broad beans, peeled (see Notes); 2 cups fresh continental parsley leaves; 80ml (1/3 cup) extra virgin olive oil; 1 small garlic clove, crushed; 60ml (1/4 cup) lemon juice; 1 tbsp finely grated lemon rind; 200g pkt feta, crumbled

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $6.38 /serving

Author : Michelle Southan

budget friendly family friendly roast

Roasted tomato & broad bean pasta with parsley & lemon oil

Ingredients

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5 roma tomatoes, cut into wedges350 grams dried angel hair pasta300 grams (2 cups) frozen broad beans, peeled (see Notes)2 cups fresh continental parsley leaves80 milliliters (1/3 cup) extra virgin olive oil1 small garlic clove, crushed60 milliliters (1/4 cup) lemon juice1 tbsp finely grated lemon rind200 grams pkt feta, crumbled

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Instructions

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Step 1

Preheat oven to 200ºC. Place tomato on a lined baking tray. Spray with olive oil. Season. Roast for 20 minutes or until soft.

Step 2

Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente, adding the broad beans in the last 2 minutes of cooking. Drain. Return the pasta mixture to the pan.

Step 3

Process the parsley, oil and garlic in a food processor until the parsley is roughly chopped and mixture is well combined. Stir in the lemon juice and rind. Add parsley mixture to the pasta mixture and toss until well combined. Stir in the tomato and feta.