Tagliatelle con fagioli

Defrost some frozen broad beans. Remove the skins by squeezing each one gently.

Sauté the skinned beans gently in olive oil, with a crushed garlic clove, some rosemary, a little salt, a squeeze of lemon and a few strips of red pepper.

Toss with tagliatelle and some cubed feta.

 

Another fine mess from Flaming Pie....

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