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