Pasta With Spring Greens And Goat Cheese

• 14 oz frozen fava beans
• 1 pkg (16 oz) gemelli pasta
• 1/3 cup plus 1 tbsp olive oil
• 2 small zucchini, thinly sliced
• 2 cloves garlic, crushed
• 1 cup shelled fresh peas
• 2 tbsp butter
• 1 tsp finely grated lemon peel
• 1 cup coarse fresh breadcrumbs
• 5 oz goat cheese, crumbled
• 1/2 cup loosely packed fresh mint leaves

1. Place fava beans in large heatproof bowl; cover with boiling water. Let stand 10 mins. Drain. When cool enough to handle, peel grey outer shells from beans; discard shells.
2. Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Return pasta to pan; cover to keep warm.
3. Heat 1/3 cup oil in large saucepan on medium heat. Add zucchini, half the garlic and peas; cook, stirring, about 5 mins or until zucchini softens. Add fava beans; cook 1 min.
4. For the lemon and garlic crumbs, heat butter and 1 tbsp oil in medium skillet on medium heat. Add remaining garlic, lemon peel and breadcrumbs; cook, stirring, until breadcrumbs are golden and crisp.
5. Combine pasta with zucchini mixture, cheese and mint. Top with lemon and garlic crumbs to serve.

beans, gemelli pasta, olive oil, zucchini, garlic, fresh peas, butter, lemon peel, breadcrumbs, goat cheese, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/36424 (may not work)