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Jamie Oliver's spaghetti with broad bean pesto

Name: Jamie Oliver's spaghetti with broad bean pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 500g dried spaghetti; 500g frozen broad beans, blanched, skins removed; 1 small garlic clove; 1/2 bunch mint, leaves picked, plus extra to serve; Juice of 1/2 a lemon; 1/4 tsp cayenne pepper; 2 tbs extra virgin olive oil; 30g feta, plus extra to serve

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Jun 01, 2017

Broad beans are a rich source of protein and folic acid. This is a simple recipe you can whip up for a midweek or weekend meal. The pesto is also great as a dip served with crudites, according to Jamie Oliver.

500g dried spaghetti
500g frozen broad beans, blanched, skins removed
1 small garlic clove
1/2 bunch mint, leaves picked, plus extra to serve
Juice of 1/2 a lemon
1/4 tsp cayenne pepper
2 tbs extra virgin olive oil
30g feta, plus extra to serve

Method

1.

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