Spelt penne with broad beans, figs and labne

by Leah Halmagyi


  • 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.