This is my version of pasta primavera - food to celebrate spring. You could make this at another time of year using good quality frozen peas and broad beans, or you could vary the recipe by using other spring vegetables such as leeks, spring onions, asparagus, snap peas.

This is vegetarian but if you prefer, you could make it with bacon and omit the feta. I prefer it this way as it tastes fresh and wholesome.

Ingredients

Penne, 2 cups
Olive oil, 1 tbs
Onion, 1/2
Garlic, 2 cloves
Peas, 1/2 cup
Broad beans (fava beans), 1/2 cup
Zucchini (courgette), 2 medium
Feta cheese, 70g
Juice of 1/2 lemon
Fresh mint, 2-3 tbs
Salt and pepper

Method

Cook the penne in boiling salted water until al dente, then drain. Transfer the penne to a bowl, stir in the lemon juice and set aside.

Meanwhile, chop the onion finely and crush the garlic. Top and tail the zucchini, then slice lengthways into thin, flat strips.

Heat the oil in a frypan, add the onion and garlic and cook on a low heat until translucent. Add the zucchini and keep frying on a low heat, stirring occasionally until it softens and browns. Add the peas and broad beans and cook for a few further minutes, until everything is warm and cooked. Mix the vegetables with the penne.

Chop the feta into cubes and chiffanade the mint (by rolling the leaves and then slicing to make long thin strips). Mix the cheese and mint into the pasta mix, season with salt and pepper and serve.

Serves 2-3 people.