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Pasta with broad beans and feta

Pikantne Vegetarian Dishes Main Dishes 25 min Easy 21 wyświetleń ~38.60 PLN - (0)
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Description

Creamy and fresh pasta with broad beans and feta cheese is a quick, spring vegetarian dish that combines the delicacy of cheese with green, slightly sweet broad beans. The origin of the recipe is a fusion of Mediterranean cuisine and Polish seasonal ingredients — spring broad beans provide a juicy color and texture, while feta cheese adds a distinctive saltiness. Serve the dish as a quick lunch or light dinner, accompanied by lemon and fresh herbs (dill or parsley). Flavor profile: the contrast of creamy feta, juicy broad beans, aromatic spring onions, and the citrus note from lemon. Appearance: the intense green of the broad beans against the golden pasta, scattered pieces of white feta, and green dill leaves create an appealing composition.

Ingredients Used

Ingredients (11)

Servings:
4
  • Pasta 320 g
  • Broad beans 400 g
  • Feta cheese 150 g
  • Rapeseed oil 30 g
  • Spring onion 1.2 pęczek (~60 g)
  • Garlic 2 ząbki (~10 g)
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Walnuts 30 g
💰 Szacowany koszt dania: ~38.60 PLN (9.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing broad beans

1

Fill a large pot with water (about 2.5–3 l), add a pinch of salt, and bring to a boil over high heat. When the water is boiling, add the broad beans (400 g) and cook for 3–5 minutes: fresh young broad beans will be soft after 2–3 minutes, while older ones may need 4–5 minutes. Check with a fork or by piercing a bean – it should be soft but not falling apart.

Ingredients: Broad beans, Salt
Use a large pot and a slotted spoon. Cooking time depends on the age of the fava beans — test with a fork. Do not cook too long, as it will lose color and become mushy.
2

Drain the broad beans and immediately rinse them with cold water or place them in a bowl of ice-cold water to stop the cooking process and preserve their vibrant green color. If you prefer, you can peel the skin off the broad beans: hold the bean between your index finger and thumb and gently squeeze the soft center through the darker skin.

Ingredients: Broad beans
To cool, use a colander and a bowl of ice. Peeling gives a more delicate texture and an aesthetic effect, but it can be skipped if you're in a hurry.

Cooking pasta

3

In a large pot, bring about 3 liters of water to a boil, add 2 pinches of salt (including the one for the broad beans). Add the pasta (320 g) and cook according to the time on the package, usually 8–10 minutes for ribbons; stir immediately after adding to prevent sticking. Taste the pasta 1–2 minutes before the suggested time — it should be al dente (soft with a slight bite).

Ingredients: Pasta, Salt
Use a large pot so the pasta has space. Stir with a wooden spoon or tongs. Reserve 100–150 ml of the pasta cooking water before draining — it will be useful for combining the sauce.

Sauce and Aromatics

4

While the pasta is cooking, prepare the aromatics: slice the spring onion into thin rings (use the white part and some of the green), and finely chop the garlic. Heat a 26–28 cm skillet over medium heat with rapeseed oil (30 g). Add the spring onion and sauté for 2–3 minutes until it softens and becomes translucent, but not burnt. Add the garlic and sauté for 20–30 seconds until you can smell the aroma.

Ingredients: Spring onion, Garlic, Rapeseed oil
Use a wide pan to easily stir the pasta later. Do not fry the garlic for more than 30–40 seconds — it will start to become bitter. A wooden spatula is best for mixing.

Combining ingredients

5

When the pasta is al dente, drain it, reserving 100–150 ml of the cooking water. Transfer the pasta directly to the pan with the spring onion and garlic (if the pan is too small, use a large bowl). Add the broad beans (peeled or unpeeled) and half of the crumbled feta cheese (75 g). Drizzle with the juice of half a lemon (about 30 g) and add the grated lemon zest for flavor. Gently stir for 1–2 minutes over medium heat, gradually adding the reserved pasta water to achieve a creamy consistency and combine the ingredients.

Ingredients: Pasta, Broad beans, Feta cheese, Lemon
Use tongs or two large spoons to gently mix so as not to crush the broad beans. Add the cooking water one spoonful at a time until the sauce is creamy and coats the pasta.

Finishing and serving

6

Transfer the pasta to plates. Sprinkle with the remaining crumbled feta, season to taste with pepper and possibly salt (remember that feta is salty). If using, sprinkle with chopped dill and toasted walnuts for a contrast of textures. Drizzle lightly with an additional teaspoon of rapeseed oil or a bit of lemon juice just before serving.

Ingredients: Feta cheese, Black pepper, Dill, Rapeseed oil
Use wide, flat plates for serving. Additionally, you can add dill or walnuts to enhance the flavor/texture.

Fun Fact

💡

Broad beans were known and consumed in Ancient Greece — in Poland, they have become a symbol of spring vegetables. The combination of broad beans with sheep's cheese (feta comes from Greece) is a classic that connects Mediterranean and Central European cuisines.

Best for

lekki obiad wiosenny lunch kolacja dla gości

Tips

🍽️ Serving

Serve immediately while the pasta is still slightly warm — the feta will become creamy but not completely melted. A chilled white wine (e.g. riesling) or a light lemonade drink pairs well with the dish. If you want a version that is a bit more filling, add 100 g of roasted chickpeas.

🥡 Storage

Best consumed immediately. Store leftovers in a closed container in the refrigerator for up to 24 hours. To reheat: warm in a pan over low heat with 1–2 tablespoons of cooking water or broth to restore creaminess; avoid the microwave, which can dry out the pasta.

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