Pasta Avocado & Minty Beans Salad



  • 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 removed & roughly chopped
  • Salt and freshly ground black pepper
  • 1 Avocado, halved, stoned, peeled and cut into chunks
  • 200g Greek Feta, crumbled


  • Bring two pans of water to the boil.
  • Add the edamame and broad beans to one of the pans, cook for 5 minutes, then
    drain in a colander.
  • When cool enough to handle slip the broad beans out of their skins, discard the skins.
  • Cook the pasta in the other pan of water as per pack instructions or until al-dente.
  • Drain and transfer to a warm serving dish.
  • Whisk together the olive or avocado oil, lemon juice, mint and season lightly.
  • Lightly toss together with the broad beans, edamame beans and avocado and scatter
    over the feta.
  • Serve immediately.
DOWNLOAD ATTACHMENT: Pasta avocado and minty beans salad
Skip to toolbar