Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, pasta with broad beans and ricotta. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Pasta with broad beans and ricotta is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Pasta with broad beans and ricotta is something that I have loved my whole life.
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.
To get started with this recipe, we have to 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:
- Prepare 300 g conchiglie (or other short shape pasta…)
- Make ready 400 g fresh broad beans
- Make ready 1 small lettuce
- Get 1 small onion
- Get 1-2 red chilli
- Prepare 2-3 anchovy fillets
- Get 250 g ricotta
- Prepare 1 white wine
- Get salt, pepper and olive oil
Yummy pasta with crunchy vegies and fluffy ricotta. 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.
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!
Mix together then add the parsley, seasoning and spoonfuls of ricotta. Add extra virgin olive oil to taste before serving. Finally, spoon the ricotta on top of the pasta in one-tablespoon dollops. Add a pinch of red pepper on top, if desired, and serve warm. As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night.
So that’s going to wrap it up with this exceptional food pasta with broad beans and ricotta recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
