Pasta with broad beans and ricotta
Pasta with broad beans and ricotta

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pasta with broad beans and ricotta. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mix in the ricotta (you can puree if you'd like, but it's not necessary). Remove the leaves from the lemon thyme. Season to taste with salt and pepper.

Pasta with broad beans and ricotta is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Pasta with broad beans and ricotta is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have pasta with broad beans and ricotta using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pasta with broad beans and ricotta:
  1. Make ready 300 g conchiglie (or other short shape pasta…)
  2. Take 400 g fresh broad beans
  3. Make ready 1 small lettuce
  4. Make ready 1 small onion
  5. Take 1-2 red chilli
  6. Take 2-3 anchovy fillets
  7. Take 250 g ricotta
  8. Make ready 1 white wine
  9. Get salt, pepper and olive oil

Put the beans into a saucepan and cover with water. Bring to a boil and cook according to the packet instructions. Drain and cool then peel off the skins and discard. Mix together then add the parsley, seasoning and spoonfuls of ricotta.

Instructions to make Pasta with broad beans and ricotta:
  1. Remove the beans from their fluffy pods. These ones are quite small, so I used them straight away, but if they have a tough skin you can boil them for 2-3 minutes and then peel them. That's a bit of work though…
  2. Chop the onions and chilli finely. Heat two tablespoons of olive oil in a large non-stick pan and add half a teaspoon of salt (helps to keep the veggies crispy). Add the chopped onions, chilli and the anchovies.
  3. Fry for five minutes or so until golden and the anchovies have melted into a paste. Take care not to burn the onions!
  4. Add the broad beans and cover with a lid. Cook for ten minutes on low heat, stirring often. in the meantime, chop the lettuce coarsely and start cooking the pasta in boiling water.
  5. Add the lettuce and cook for a couple of minutes only so that it keeps its crunch.
  6. Mix in the white wine and remove from the heat (so that the wine doesn't leave an acidic taste). Roughly chop the ricotta.
  7. Cook the pasta al dente or a minute under, drain it and add it to the pan. Switch the heat to high and toss for a minute or two until fully mixed.
  8. Divide into the serving plates, spread the ricotta on top and grind some pepper. You can sprinkle with olive oil or even lemon zest if you like it.
  9. Buon appetito!

Check out our easy broad bean recipes from spring lamb with broad beans and broad beans on toast to broad beans with burrata. Try this brilliant broad bean salad. The fresh, vibrant beans are joined by thinly sliced peaches, fennel, basil and courgette, then the lot is dressed in a lemony chilli. Fava beans have a short growing season. In most parts of the country they're at their peak right now.

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