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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


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

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


  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.