Pasta with spring greens
This pasta is packed with good spring greens. Feta and lemon bring a bit of zing to the dish, and pinenuts for nuttiness.
1. Cook peas, green beans and broad beans in boiling, salted water for two minutes or until they are bright green. Drain and plunge into cold water to cool quickly. Set aside.
2. Cook the pasta for 10 minutes or according to packet directions, until just tender. Drain the cooked pasta, reserving two tablespoons of cooking water.
3. Return pasta, cooking water and vegetables to saucepan. Toss over low heat until heated through. Add zest and juice of one lemon, feta cut into cubes, rocket leaves and oil to the pasta.
4. Toss over low heat until rocket just wilts. Season with salt and pepper, scatter with pine nuts and serve.