Broad bean and ricotta tagliatelle

Name: Broad bean and ricotta tagliatelle
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
August 2012

Easy
August 2012

Serves 4
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.

Vegetarian recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

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.

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.

delicious. 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.

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