Spelt penne with broad beans, figs and labne | Fast Ed
1 Cook the penne in a large saucepan of rapidly boiling salted water according to manufacturer’s instructions, until al dente. Drain well and toss with
Ingredients
- 400g spelt penne
- 1 cup Parmesan, finely grated
- 2 cups broad beans, double peeled
- ½ bunch parsley leaves
- ½ cup extra virgin olive oil
- sea salt flakes and freshly-milled black pepper
- 6 figs, sliced
- 1 cup labne
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