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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Italian pasta recipes

Pappardelle with broad beans and rocket

Giorgio Locatelli’s pasta recipe is best made in springtime, when young broad beans are in...

Save recipe icon Save recipe icon Save recipe

Cheat’s courgette, broad bean and pancetta pasta

This indulgent, creamy pasta bake recipe is a real treat that can be thrown together...

Save recipe icon Save recipe icon Save recipe

Pasta bake recipes

Easy baked spinach and ricotta pasta shells

A classic Italian pasta recipe – conchiglioni (pasta shells) are stuffed with a cheesy ricotta...

Save recipe icon Save recipe icon Save recipe

Vegetarian risotto recipes

Green bean and ricotta three-grain risotto

This quick vegetarian risotto recipe uses time-saving ingredients making it perfect for mid-week cooking.

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine