Fava Bean And Goat Cheese Pasta

• 40 g butter
• 1 tbsp olive oil
• 1 clove garlic, crushed
• 1 tsp finely grated lemon rind
• 70 g coarse fresh breadcrumbs
• -1 None Spring greens and goat's cheese pasta
• 400 g frozen broad beans
• 500 g casarecce or twist pasta
• 80 ml olive oil
• 2 None small courgette, sliced thinly
• 1 None clove garlic, crushed
• 150 g shelled fresh peas
• 150 g goat's cheese, crumbled
• 10 g fresh mint leaves

1. To make lemon and garlic crumbs, heat butter and oil in frying pan; cook garlic, rind and breadcrumbs, stirring, until breadcrumbs are golden and crisp.
2. Place broad beans in a large heatproof bowl, cover with boiling water; stand 10 minutes. Drain beans. When cool enough to handle, peel grey outer shell from beans. Discard shells; reserve beans.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water, uncovered, until just tender; drain. Return to pan, cover to keep warm.
4. Heat the oil in a large saucepan; add the courgette until they is almost browned. Add the broad beans; cook for 1 minute.
5. Combine the pasta, courgette mixture, cheese and mint leaves. Top with lemon and garlic crumbs.

butter, olive oil, clove garlic, lemon rind, breadcrumbs, spring greens, frozen broad beans, olive oil, courgette, clove garlic, fresh peas, mint

Taken from recipes-plus.com/api/v2.0/recipes/31695 (may not work)