20 minutes
Greek Pasta Salad with Broad Beans and Rosemary Dressing

Greek Pasta Salad with Broad Beans and Rosemary Dressing

A traditional Greek mixture of tomatoes, olives and feta combined with warm pasta, succulent broad beans and rocket covered in a fresh rosemary dressing

 

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How it's doneDirections

Step 1

Half fill a medium pan with water and boil.

Add the pasta to the boiling water,

Cook until tender but with a slight bite.

Drain the pasta

Step 2

while the pasta is cooking

  • Peel and chop the shallots in half and then in eights lengthwise
  • Heat the olive oil in the frying pan
  • Add the shallots, cook the onions till soft

Step 3

  • Blanch the beans in hot water for 2 minutes or microwave the beans for 2 minutes
  • Add the beans to the onions and take off the heat
  • Halve the olives and add to the bean and shallot mixture

Step 4

  • Rinse the pasta in cold water
  • Add the beans, shallots and olives to the pasta
  • Wash the cherry tomatoes and then slice in half
  • Add the tomatoes to the pasta mixture
  • Chop the feta cheese into small squares and add to the pan warm through

Step 5

  • Wash and finely chop the fresh rosemary
  • Add to the olive oil
  • Season with salt and pepper

Step 6

  • Remove pasta from the heat
  • Add the rosemary olive oil to the pasta and stir
  • Taste and season with salt and pepper if necessary
  • Mix in the rocket

Step 7

Share the contents of the pan equally between the serving bowls

What you needIngredients

Servings 2
Utensils
  • medium pan
  • chopping board
  • large knife
  • frying pan
  • garlic crusher
  • medium bowl
Pasta
  • 150 grams penne pasta
  • 2 shallots
  • 100 grams cherry tomatoes
  • 2 cloves garlic
  • 6 pitted black olives
  • 80 grams broad beans
  • 50 grams rocket leaves
  • 50 grams feta cheese
  • 60 ml olive oil
  • 2 sprigs rosemary
  • salt to taste
  • pepper to taste

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