Pasta with broad beans, feta, lemon and dill — a fresh summer dish in 30 minutes

Broad beans are boiled for about 8 minutes, then peeled and sautéed in olive oil with garlic and chilli flakes, then finished with butter and lemon juice. Cooked pasta is added directly from the pot with a splash of pasta water, then tossed together and topped with crumbled feta. The dish is served with extra lemon and olive oil for a fresh, summery result ready in around 30 minutes.