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Farfalle with fetta and broad beans

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This easy-to-cook farfalle recipe makes dinnertime a breeze. Loaded with fetta, broad beans and crispy prosciutto, it’s a tasty dish that’s all done in 30 minutes.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Farfalle with fetta and broad beans

Ingredients

  • 375g farfalle
  • 500g pkt frozen broad beans
  • 100g prosciutto
  • 1 lemon, zested, juiced
  • 300g marinated fetta, drained reserving oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  2. Step 2

    Meanwhile, cook the broad beans in a large saucepan of boiling water for 3 mins or until heated through. Refresh under cold water. Drain well. Transfer to a bowl. Peel.
  3. Step 3

    Heat a large non-stick frying pan over high heat. Add the prosciutto and cook for 1-2 mins each side or until crisp. Transfer to a plate. Tear into bite-size pieces.
  4. Step 4

    Return the prosciutto to the pan with the broad beans, pasta, lemon zest, lemon juice, fetta and 2 tbs of the reserved oil from the fetta. Gently toss to combine. Remove from heat. Season. Serve immediately.