Ingredients

-1 and 3/4 cups (400g) french beans(stalk ends trimmed and washed)

-3/4 to 1 cup (200g) spelt pasta (short style)

-2 bunches oregano

-Good pinch of salt

-1-2 Garlic cloves

-3 1/2 tablespoons (50g) pine nuts (optional)

-1-2 lemons juiced

-Roughly half a cup (or a little less) (100ml) Olive oil

-Pepper to taste

-Roughly half a cup (or a little less) (100g) Goat’s feta

Preparation

  1. Wash oregano and spin in salad spinner or pat dry.
  2. Pick leaves and add to mortar and pestle with garlic and salt.
  3. Pound and crush until you get a green paste (it won’t be completely smooth).
  4. Add in nuts if using and crush.
  5. Mix in all the oil and some of lemon juice, adding more to taste.
  6. Taste for pepper and add as desired.
  7. Cook pasta in plenty of boiling, salted water.
  8. Meanwhile steam or gently boil beans.
  9. Tip drained pasta onto serving platter, add beans, drizzle with pesto and crumble feta over. Serve immediately.