Spring farfalle with green beans and fetaSeptember 9, 2013
Nothing says spring like this fresh, healthy and green dinner delight!
Ingredients for two people
|250 g||farfalle pasta|
|2 tbs||olive oil|
|1/2||red onion, finely diced|
|120 g||green beans, trimmed & cut on the diagonal|
|100 ml||white wine (or vinegar)|
|1 tsp||dried tarragon, finely chopped|
|3 tbs||parsley, chopped|
|100 g||feta, crumbled|
For the farfalle
Bring a large pot of water to the boil. While the water is coming to the boil this is a good opportunity to get going on your pre-prep. Once the water is boiling, add the farfalle pasta and cook for 8-10 minutes or until al dente. Strain the pasta in the sieve and then return to the pot. Sprinkle a dash of olive oil so it doesn’t dry out.
For the green beans
Heat the olive oil in a saucepan over medium-high heat. Add the onion and the garlic and saute gently for 2-3 minutes. Add the green beans and the white wine and cook for 2 – we still want it to be a bit crunchy so it maintains its spring flavour. Remove the pan from the heat and then mix the dried tarragon and parsley, taste and then adjust seasoning with salt and pepper. Add the beans and white wine to the pasta, and then toss through the crumbled feta.
Divide the spring farfalle between bowl and enjoy!
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