Spaghetti with Roast Tomatoes and Broad Beans

Source: Taste Magazine - January / February 2015
Serves 4 - Prep & Cooking 15 minutes

2 x 250g punnets cherry tomatoes, halved
 Olive oil spray
 320g dried wholemeal spaghetti
 300g (2 cups) frozen broad beans, thawed, peeled
 2 teaspoons olive oil
 4 shallots, trimmed, thinly sliced
 2 garlic cloves, crushed
 50g baby rocket leaves
 1/2 cup chopped fresh continental parsley
 60ml (1/4 cup) fresh lemon juice
 1 teaspoon finely grated lemon rind
 75g goat’s cheese, crumbled

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place tomato, cut-side up, on prepared tray. Season with pepper and spray with oil. Roast for 10-15 minutes or until softened slightly.
Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding broad beans in the last minute of cooking. Drain and return to pan.
Heat oil in a non-stick frying pan over medium heat. Cook shallot and garlic, stirring, for 2 minutes or until soft. Add tomato, shallot mixture, rocket, parsley, lemon juice and lemon rind to pasta mixture. Toss to combine. Divide among serving bowls. Top with goat’s cheese and season.

Vic Lic

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