Broad Bean and Ricotta Pasta
Broad Bean and Ricotta Pasta



  • 200g podded broad beans
  • 200g trofie pasta or similar
  • 75g pancetta, chopped
  • 1 lemon, zested
  • 5 mint sprigs, chopped
  • 125g ricotta
  • 15g parmesan, grated
  • Cook the beans in boiling water for 3 mins, then drain and refresh in iced water. Set the pan back on the heat, tip in the pasta and cook according to packet instructions. Meanwhile, pop the beans from the skins to reveal the bright green centres and set aside.
  • Fry the pancetta in a small dry pan for 5 mins, or until crisp and golden. Drain the beans and add to the pancetta, along with the mint and lemon zest. Squeeze over half the lemon, season well, and cook for 2 mins. Drain the pasta - reserving a cup of the cooking water - and toss the pasta into the bean and pancetta mix. Stir in the ricotta and a few splashes of the cooking water, then mix together and serve with a scattering of parmesan.
25 mins
2 serving

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