Fava Bean, Leek, Goat Cheese And Mint Pasta

• 1 cup fresh or frozen podded fava beans
• 9 oz short tubular pasta, such as penne
• 1 tbsp olive oil
• 4 tbsp (1/2 stick) butter
• 1 None leek, thinly sliced
• 2 cloves garlic, minced
• 1 tsp grated lemon peel
• 4 oz goat cheese, crumbled
• None None Handful mint leaves
• None None Grated Parmesan cheese, to serve

1. Cover fava beans with boiling water for 15 seconds. Drain; cover with cold water, then drain again. Press each bean between fingers to release them from their skin.
2. Bring a large saucepan of salted water to a boil on high heat. Cook the pasta according to package directions. Drain, reserving 2 tbsp of pasta water.
3. Meanwhile, heat the oil and butter in a large skillet on medium-high heat. Cook the leek for 7 mins until tender but not browned. Add the fava beans, garlic and lemon peel and cook for a further 2 mins.
4. Add the pasta and reserved pasta water; toss well. Divide pasta among 2 serving dishes. Sprinkle with the goat cheese and mint. Serve with Parmesan cheese.

beans, pasta, olive oil, butter, garlic, lemon peel, goat cheese, handful mint, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/33757 (may not work)