Fava Bean, Leek, Goat Cheese And Mint Pasta - cooking recipe

Ingredients

1 cup fresh or frozen podded fava beans
9 oz short tubular pasta, such as penne
1 tbsp olive oil
4 tbsp (1/2 stick) butter
1 None leek, thinly sliced
2 cloves garlic, minced
1 tsp grated lemon peel
4 oz goat cheese, crumbled
None None Handful mint leaves
None None Grated Parmesan cheese, to serve

Preparation

Cover fava beans with boiling water for 15 seconds. Drain; cover with cold water, then drain again. Press each bean between fingers to release them from their skin.
Bring a large saucepan of salted water to a boil on high heat. Cook the pasta according to package directions. Drain, reserving 2 tbsp of pasta water.
Meanwhile, heat the oil and butter in a large skillet on medium-high heat. Cook the leek for 7 mins until tender but not browned. Add the fava beans, garlic and lemon peel and cook for a further 2 mins.
Add the pasta and reserved pasta water; toss well. Divide pasta among 2 serving dishes. Sprinkle with the goat cheese and mint. Serve with Parmesan cheese.