Broad Bean and Garlic Pasta


Broad beans have certainly been a seasonal treat, what better way to enjoy them simply done with some garlic in a beautifully seasoned pasta dish.

The seasoning absolutely makes this dish delish! We’ve teamed up with Oryx salt to bring you one of the most mouth watering seasonal recipes this October.


  •   220g Happy Earth People red lentil pasta
  •   One big handful of  broad beans (Skins removed)
  •   60mls (1/4 cup) extra virgin olive oil
  •   3 leeks, finely chopped
  •   4 garlic cloves, thinly sliced
  •   1/3 cup chopped fresh parsley
  •   Oryx Desert Salt & freshly ground black pepper, to taste


  • Cook pasta in a large saucepan of salted boiling water, for 8 minutes, until al dente. Drain but keep a little of the cooking water, cover to keep warm.
  • Meanwhile, blanch the broad beans for 2 minutes.
  • Heat the olive oil in a large frying pan over medium heat. Add the leeks and garlic and cook, stirring occasionally, for 5 minutes or until the leeks soften and cook.
  • Stir through the parsley (keep some to garnish).
  • Season to taste.
  • Add bean mixture to pasta and toss to combine. Taste and season with salt and pepper. Use a little of the reserved cooking water to loosen, if necessary.
  • Top with chopped parsley.
  • Enjoy!