Pick the rocket and mint leaves and wash thoroughly in cold water. Pat dry with kitchen towel. Whizz the leaves together with 2 cloves of garlic and enough olive oil to obtain a nice green sauce. Grate the goat’s cheese and fold in the pesto. The pesto can be prepared ahead and stored refrigerated in a clean air tight jar. Sautee the broad beans in a spoon full of olive oil with a clove of garlic. Spoon a ladle full of the cooking liquid of the pasta into the pan and remove the garlic. Now toss in the pasta and 2 generous spoonfulls of the prepared pesto. Stir well to combine and serve.

Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Gozo