This is a lovely, summery dish - and it involves two of my favourite things - pasta and cheese! I've tweaked the original to cut down on the portion size slightly while still keeping the proportions roughly the same. I guess it is up to the individual whether they would rather compromise on quantity or quality, and sure, on hungry days when I want my points to go further I'd probably avoid something like this. But in the height of summer, when I naturally eat a bit less, this is exactly the kind of fresh, tasty dish that I want to enjoy.
100g fresh or frozen broad beans
100g fresh or frozen peas
1 clove of garlic, crushed
2 tbsp olive oil
80g mild, rindless soft goats' cheese
50g grated Parmesan
small handful of fresh mint leaves
salt and pepper
Serves 4, 8.5 points per person
Boil the beans for a couple of minutes then add the peas and cook for a further three minutes. Drain and refresh under the cold tap.
In another pan, cook the pasta in boiling, salted water. When it's nearly done, put the beans and the peas back in their original saucepan along with the garlic and the olive oil, and gently warm through. Stir in the goats' cheese and half of the Parmesan and remove from the heat.
Drain the pasta keeping back 4-5 tbsp of the cooking water. Stir the water through the cheese to loosen and then add the pasta, the mint, a squeeze of lemon juice and seasoning. Toss together and then serve sprinkled with the remaining Parmsean and plenty of black pepper.