- 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
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 grated Parmesan.
2 Blanch the broad bean until just tender, then refresh with cold water. Place in a food processor with the parsley and olive oil, then pulse until coarse. Season with salt and pepper. Toss with the pasta, figs and labne, then serve.