Broad bean and ricotta tagliatelle recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Ready in 12 minutes
  3. Rating

Easy and quick tagliatelle pasta with broad beans for a summery twist.

tried and tested
Broad bean and ricotta tagliatelle


  1. 500g fresh tagliatelle
  2. 250g broad beans (see tip)
  3. 3 tbsp extra-virgin olive oil
  4. Finely grated zest and juice of 1 large lemon
  5. 250g ricotta, crumbled
  6. Handful of fresh mint leaves, sliced
  7. Parmesan shavings to serve


  1. 1. Cook the pasta and beans in boiling salted water for 4-5 minutes until tender, drain (reserving 60ml of the water), then return to the pan with half the oil.
  2. 2. Stir through the lemon zest and juice, ricotta, reserved cooking water and mint. Season and tumble into a serving dish. Serve with the remaining olive oil and plenty of parmesan shavings on top.

Nutritional info

PER SERVING 589kcals, 21.8g fat (7.5g saturated), 27.5g protein, 70.5g carbs (4g sugars), trace salt, 5.1g fibre

Chef's tip

If you have more time, cook the beans for 1 minute, refresh in cold water, then remove their outer skins for a bright green colour and sweeter flavour.


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