Broad bean and ricotta tagliatelle

Broad bean and ricotta tagliatelle
  • Serves icon Serves 4
  • Time icon Hands-on time 12 minutes

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.

Nutrition: per serving

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

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

Method

  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.

delicious. tips

  1. 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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