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Pasta Pesto with Broad Beans and Feta

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Eat deliciously with our Pasta Pesto with Broad Beans and Feta – A super quick meal idea perfect for busy weeknights! 

Busy weeknights need quick dinners! Our deliciously quick pasta pesto with broad beans and feta cheese is delicious, filling and so, so quick to cook!  

You don’t have to double pod the broad beans but it tastes nicer if you do…. and you can always get the kids to help out with the podding! 

pasta and pesto with broad beans and crumbled feta cheese

Pasta Pesto With Broad Beans Ingredients

  • 600g fresh pasta
  • 500g broad beans in the pods
  • 150g pesto
  • 100g feta cheese
  • Sea salt and black pepper

How To Make Pasta Pesto With Broad Beans

  • Pod the broad beans and boil in water for around 5 minutes until tender.
  • Drain and run under cold water to cool them – then double pod the broad beans from the thick skins so you’re left with bright green tender beans.
  • Cook the pasta as per the packet instructions – drain and toss together with the pesto and broad beans.
  • Divide between bowls and scatter over the crumbled feta cheese and season with a little black pepper.

Make Pasta Pesto With Broad Beans Your Own Way

Feel free to mix up your pasta pesto recipe any way you like – some tasty ideas to try…

  • Switch the broad beans for peas
  • Try different flavoured pestos 
  • Mix up your own pesto – grab our easy pesto recipe here.
white bowl filled with freshly cooked spaghetti tossed with freshly made basil pesto
  • Add in more veggies – try spinach or rocket or garlicky mushrooms
  • Skip the feta cheese and try Parmesan instead

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More Quick Weeknight Pasta Recipes To Try

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Yield: Serves 4

Pasta Pesto With Broad Beans

pasta and pesto with broad beans and crumbled feta cheese

Pasta Pesto with Broad Beans and Feta
Super easy pasta recipe

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 600g fresh pasta
  • 500g broad beans in the pods
  • 150g pesto
  • 100g feta cheese
  • Sea salt and black pepper

Instructions

    1. Pod the broad beans and boil in water for around 5 minutes until tender.
    2. Drain and run under cold water to cool them - then double pod the broad beans from the thick skins so you're left with bright green tender beans.
    3. Cook the pasta as per the packet instructions - drain and toss together with the pesto and broad beans.
    4. Divide between bowls and scatter over the crumbled feta cheese and season with a little black pepper.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 609Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 81mgSodium: 818mgCarbohydrates: 66gFiber: 7gSugar: 4gProtein: 25g

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