Spaghetti With Young Broad Beans And Goat Cheese – a delicious recipe with beans, spaghetti, goat cheese, water, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Remove the broad beans from their pods and wash them.
2
Place broad beans in a small pot, pour water over them and cook for about 15 minutes When done, drain broad beans and save 4 ounces water from cooking.
3
Peel broad beans from firm skin (using fingertips just press them out). Smash broad beans using fork, but be careful not to oversmash them. Leave aside.
4
In a bowl, combine olive oil, water from cooking, salt, pepper, crumbled goat cheese and finely grated garlic. Mix with smashed broad beans until combined. If necessary, add more olive oil.
5
In a separate pot, cook spaghetti al dente in a generous amount of water and salt. When done, drain spaghetti from water.
6
Combine spaghetti with pesto and serve warm topped with crumbled goat cheese (optional).
252
kcal
Calories
10
g
Fat
26
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 ounces broad beans, 10 ounces spaghetti, 4 ounces goat cheese, crumbled, 4 ounces water, and more.
Yes, Spaghetti With Young Broad Beans And Goat Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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