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Recipe

Farfalle and bean salad

Jul 31, 2011 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Farfalle and bean salad
  • 375 gram farfalle pasta
  • 1 1/2 cup (250g packet) frozen baby peas
  • 1 cup frozen broad beans, pods removed
  • 4 thin slices prosciutto
  • 120 gram packet soft goat's cheese, crumbled
  • 1 cup mint leaves, to serve
  • cracked black pepper, to serve
Dressing
  • 1 lemon, finely grated zest and juice
  • 2 tablespoon olive oil
  • 3 anchovies, finely chopped
  • salt and pepper, to season

Method

Farfalle and bean salad
  • 1
    Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
  • 2
    Cook pasta in a large saucepan of boiling, salted water following packet instructions. Add peas and beans for last minute of cooking time. Drain well and refresh under cold running water.
  • 3
    Meanwhile, arrange prosciutto in single layer on tray. Bake 6-8 minutes, until crisp. Break into pieces and set aside.
  • 4
    In a large bowl, combine pasta, peas, beans, cheese, mint, prosciutto and dressing. Toss lightly. Serve with cracked black pepper.
Dressing
  • 5
    Whisk all ingredients together in a small jug. Season to taste.

Notes

Frozen broad beans are sold in 500g packets. They are shelled from their pods but the tough outer membrane still requires peeling. After blanching, they are easily squeezed off.

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