Penne with Peas and Zucchini

Ingredients

• 200 g thick beans (frozen; thawed)
• 100 g turkey ham
• 2 Zucchini
• 2 Garlic cloves
• 4 sprigs Mint
• 4 tbsp olive oil
• 400 g Whole wheat penne
• 125 g peas (fresh shelled or frozen; thawed)
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 1 box watercress
• 120 g feta cheese (45% fat in total)

Instructions

1. 1.

   Boil beans for 5–7 minutes. Then rinse, drain and press out the skins. Meanwhile cut ham into strips or small cubes. Peel zucchini, wash, slice then cut into pieces. Peel garlic and finely chop. Wash mint, pat dry, remove leaves; tear large leaves, leave smaller whole.

2. 2.

   Heat 2 tbsp oil in a grill pan or skillet. Sauté zucchini over medium heat for 5 minutes.

3. 3.

   Cook pasta in plenty of boiling salted water according to package instructions, about 9–11 minutes until al dente; add peas 3 minutes before the end and cook together. Fry ham in a hot pan for 3 minutes over medium heat. Add garlic and sauté for 2 more minutes.

4. 4.

   Drain pasta, let it stand briefly, then combine with ham and stir gently. Mix in zucchini, beans, mint and remaining oil, warm slightly, season with salt, pepper and lemon juice. Cut watercress from the bed. Crumble feta. Garnish penne with feta and watercress.