150g frozen broad beans
150g edamame beans
600g pasta
4 tsp EVOO
juice of 1 lemon
handful of mint leaves
1 avocado cut into chunks
200g feta
fresh ground pepper
Cook the edamame and broad beans in boiling water for five minutes, then drain. Cool and remove broadbean skins.
Cook Pasta, Cool.
Whisk the avocado and EVOO, lemon juice and mint. Toss together with beans, pasta and feta
