Lemon and broad bean pasta
- Preparation and cooking time
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g essential Elicoidali pasta
- 150ml semi-skimmed milk
- 25g pack chives, chopped
- 300g frozen essential Broad Beans
- 250g essential Italian Ricotta
- zest and juice of 1 Lemon
Method
step 1
Cook the pasta in boilingwater for 11 minutes until tender, then drain and return to the pan.step 2
Meanwhile, cook the beans in boiling water for 3-4 minutes, then drain. Place half in a food processor with the lemon juice and pulse to make a paste. Stir this into the ricotta with the remaining beans, lemon zest and milk.step 3
Stir into the pasta and add the chives. Season to taste.
