Roasted tomato & broad bean pasta with parsley & lemon oil

A quick whirl in the food processor turns a few ingredients into a tangy pasta sauce

INGREDIENTS

5 roma tomatoes, cut into wedges

350g dried angel hair pasta

300g (2 cups) frozen broad beans, peeled (see Notes)

2 cups fresh continental parsley leaves

80ml (1/3 cup) extra virgin olive oil

1 small garlic clove, crushed

60ml (1/4 cup) lemon juice

1 tablespoon finely grated lemon rind

200g pkt feta, crumbled

METHOD

Step 1

Preheat oven to 200ºC. Place tomato on a lined baking tray. Spray with olive oil. Season. Roast for 20 minutes or until soft.

Step 2

Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente, adding the broad beans in the last 2 minutes of cooking. Drain. Return the pasta mixture to the pan.

Step 3

Process the parsley, oil and garlic in a food processor until the parsley is roughly chopped and mixture is well combined. Stir in the lemon juice and rind. Add parsley mixture to the pasta mixture and toss until well combined. Stir in the tomato and feta.