Pasta, Avocado and Mint Bean Salad
Ingredients
- 150g frozen broad beans
- 150g frozen edamame (soya beans)
- 600g pasta
- 4 tbsp extra virgin olive oil or avocado oil
- juice of 1 lemon
- handful mint leaves, roughly chopped
- Summer Avocado, cut into chunks
- 200g vegetarian Greek feta, crumbled
- freshly ground black pepper
Method
- 1
Cook the edamame and broad beans in boiling water for five minutes, then drain in a colander. When cool, remove and discard broadbean skins.
- 2
Cook the pasta as per pack instructions. Drain and transfer to a warm serving dish.
- 3
Whisk together the olive or avocado oil, lemon juice, mint and season lightly. Toss together with the broad beans, edamame beans and avocado and scatter over the feta. Serve immediately.
Pasta, Avocado and Mint Bean Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 150g frozen broad beans
- 150g frozen edamame (soya beans)
- 600g pasta
- 4 tbsp extra virgin olive oil or avocado oil
- juice of 1 lemon
- handful mint leaves, roughly chopped
- Summer Avocado, cut into chunks
- 200g vegetarian Greek feta, crumbled
- freshly ground black pepper
- 1
Cook the edamame and broad beans in boiling water for five minutes, then drain in a colander. When cool, remove and discard broadbean skins.
- 2
Cook the pasta as per pack instructions. Drain and transfer to a warm serving dish.
- 3
Whisk together the olive or avocado oil, lemon juice, mint and season lightly. Toss together with the broad beans, edamame beans and avocado and scatter over the feta. Serve immediately.
Pasta, Avocado and Mint Bean Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
