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.
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