Fusilli, Broad Beans & Pea Salad

Serves 2

Inspired by summer lunches in Rome, I love this light and unfussy pasta salad. Broad beans are a superb source of iron and fiber as well as a host of other essential vitamins and minerals. This dish simply delicious and is a great throw-together lunch, supper or contribution to a picnic. I use buckwheat fusilli (as it’s gluten-free) but of course it can be made with any kind of pasta, although I would always opt for wholegrain/wheat were possible.


1 cup of broad beans (frozen)

1 cup of peas (frozen)

1 1/2 cups of fusilli pasta

1 large handful of mint (finely chopped)

Juice of 1 lemon

Rind of ¼ lemon (finely sliced)

3 tbsp olive oil

1tsp ground black pepper

pinch of salt


1.     Place the pasta in a saucepan and cover with water, adding a pinch of salt. You’ll need enough water for when you add in the beans and peas, so make sure the water level is about 2 inches higher than the pasta. Turn on a high heat and bring to the boil.

2.     After about 5 minutes, when the pasta is still chewy but almost ready (depending on the kind of pasta you’re using this may take longer than 5 minutes), add in the beans and peas and cook for a further 3 minutes.

3.     Drain off the water and cover in 1 tablespoon of the olive oil and lemon juice to prevent it sticking together and to let the flavours soak in.

4.     Then take half of the lemon, cut it in half again and finely slice up the rind and add it to the pasta.

5.     Once cooled, add the mint leaves, the rest of the olive oil and the black pepper – and a pinch of salt to taste.

6.     Give it a good stir and serve!