Fava Bean And Goat Cheese Pasta - cooking recipe

Ingredients

40 g butter
1 tbsp olive oil
1 clove garlic, crushed
1 tsp finely grated lemon rind
70 g coarse fresh breadcrumbs
-1 None Spring greens and goat's cheese pasta
400 g frozen broad beans
500 g casarecce or twist pasta
80 ml olive oil
2 None small courgette, sliced thinly
1 None clove garlic, crushed
150 g shelled fresh peas
150 g goat's cheese, crumbled
10 g fresh mint leaves

Preparation

To make lemon and garlic crumbs, heat butter and oil in frying pan; cook garlic, rind and breadcrumbs, stirring, until breadcrumbs are golden and crisp.
Place broad beans in a large heatproof bowl, cover with boiling water; stand 10 minutes. Drain beans. When cool enough to handle, peel grey outer shell from beans. Discard shells; reserve beans.
Meanwhile, cook pasta in a large saucepan of boiling salted water, uncovered, until just tender; drain. Return to pan, cover to keep warm.
Heat the oil in a large saucepan; add the courgette until they is almost browned. Add the broad beans; cook for 1 minute.
Combine the pasta, courgette mixture, cheese and mint leaves. Top with lemon and garlic crumbs.