Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, pasta with broad beans and ricotta. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
A beautiful summery Italian pasta dish of orecchiette, tomato, broad beans, fresh basil and pecorino cheese. This quick and delicious pasta recipe is from Jamie Oliver's book, Jamie Cooks Italy. Stir through the lemon zest and juice, ricotta, reserved cooking water and mint.
Pasta with broad beans and ricotta is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pasta with broad beans and ricotta is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pasta with broad beans and ricotta using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pasta with broad beans and ricotta:
- Make ready 300 g conchiglie (or other short shape pasta…)
- Get 400 g fresh broad beans
- Make ready 1 small lettuce
- Take 1 small onion
- Get 1-2 red chilli
- Make ready 2-3 anchovy fillets
- Take 250 g ricotta
- Take 1 white wine
- Take salt, pepper and olive oil
Meanwhile, bring a large pot of salted water to the boil. Cook pasta according to packet instructions or until al dente. Reserve ½ cup of the pasta cooking water, then drain pasta well. Return pasta and beans to the pot.
Instructions to make Pasta with broad beans and ricotta:
- 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…
- 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.
- Fry for five minutes or so until golden and the anchovies have melted into a paste. Take care not to burn the onions!
- 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.
- Add the lettuce and cook for a couple of minutes only so that it keeps its crunch.
- Mix in the white wine and remove from the heat (so that the wine doesn't leave an acidic taste). Roughly chop the ricotta.
- 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.
- 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.
- Buon appetito!
Great recipe for Pasta with broad beans and ricotta. Fresh broad beans require a bit of work but they are always worth it! Anchovies and chilli amplify the iron-y flavour of the beans. Lettuce and ricotta balance it out. Homemade fava bean and ricotta stuffed ravioli are a bit of a project, but so worth making!
So that’s going to wrap this up for this special food pasta with broad beans and ricotta recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
