Broad bean and ricotta tagliatelle

Portion size: Serves 4
Hands-on time 12 minutes
Difficulty: easy

You can have this light, creamy ricotta and broad bean tagliatelle on the table in just a matter of minutes – it’s perfect for a summer weeknight.

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Ingredients

500g fresh tagliatelle
250g broad beans
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

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Method

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.
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.

Nutrition

589kcals Calories
21.8g (7.5g saturated) Fat
27.5g Protein
70.5g (4g sugar) Carbs
5.1g Fibre
trace Salt

Quick wins & tips

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.