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.

The ingredient of Roasted Tomato Broad Bean Pasta With Parsley Lemon Oil

• 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 tbsp finely grated lemon rind
• 200g pkt feta crumbled

The Instruction of roasted tomato broad bean pasta with parsley lemon oil

• preheat oven to 200u00bac place tomato on a lined baking tray spray with olive oil season roast for 20 minutes or until soft
• 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
• 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

Nutritions of Roasted Tomato Broad Bean Pasta With Parsley Lemon Oil

fatContent: 653 904 calories
saturatedFatContent: 31 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 69 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 22 grams protein
sodiumContent: 33 milligrams cholesterol

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