Broccolini Pasta with Broad Beans

    Broccolini Pasta with Broad Beans

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    A very simple vegetarian pasta - nutritious as well. The sauce is finished by the time the pasta is cooked. I often use wholemeal pasta for this dish.

    Serves: 4 

    • 500g penne
    • 1/4 cup olive oil
    • 3 cloves garlic, cut into thin slices
    • a teaspoon red chilli flakes
    • 2 bunches of broccolini, stalks chopped into 2cm pieces; the tops into florets
    • 250g broad beans
    • 1/4 cup sun dried tomatoes
    • 2 tablespoons grated parmesan cheese

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Prepare the broadbeans if they are fresh, double peel them and boil for 5 minutes; thaw if frozen.
    2. Bring a large pot of water to the boil, add some salt and then cook the pasta to packet directions - about 11 minutes, then drain.
    3. Meanwhile, heat the oil in a large frypan and cook the garlic and chilli flakes for about a minute. Add the broccolini and cook, stirring, for another 5 minutes.
    4. Add the beans and sun dried tomatoes and cook together for another 5 minutes.
    5. Remove the frypan from the heat, mix the sauce contents with the pasta, sprinkle with the Parmesan cheese to serve.

    Cook's Note

    The weight of the broad beans is just the beans - not the pods. You can use fresh for frozen.

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