Pasta With Spring Greens And Goat Cheese - cooking recipe

Ingredients

14 oz frozen fava beans
1 pkg (16 oz) gemelli pasta
1/3 cup plus 1 tbsp olive oil
2 small zucchini, thinly sliced
2 cloves garlic, crushed
1 cup shelled fresh peas
2 tbsp butter
1 tsp finely grated lemon peel
1 cup coarse fresh breadcrumbs
5 oz goat cheese, crumbled
1/2 cup loosely packed fresh mint leaves

Preparation

Place fava beans in large heatproof bowl; cover with boiling water. Let stand 10 mins. Drain. When cool enough to handle, peel grey outer shells from beans; discard shells.
Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Return pasta to pan; cover to keep warm.
Heat 1/3 cup oil in large saucepan on medium heat. Add zucchini, half the garlic and peas; cook, stirring, about 5 mins or until zucchini softens. Add fava beans; cook 1 min.
For the lemon and garlic crumbs, heat butter and 1 tbsp oil in medium skillet on medium heat. Add remaining garlic, lemon peel and breadcrumbs; cook, stirring, until breadcrumbs are golden and crisp.
Combine pasta with zucchini mixture, cheese and mint. Top with lemon and garlic crumbs to serve.