Pasta with broad beans, mint and ricotta
Serves: 4
Prep time: 10 mins (15-20 mins if you are removing the skins from the broad beans)Total time: 
Recipe photograph by Sam Folan
Pasta with broad beans, mint and ricotta
This is a light and fresh-flavoured summer pasta, perfect for an easy veggie dinner
Serves: 4
Prep time: 10 mins (15-20 mins if you are removing the skins from the broad beans)Total time: 
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Nutritional information (per serving)
Calories
540Kcal
Fat
15gr
Saturates
6gr
Carbs
72gr
Sugars
6gr
Fibre
10gr
Protein
23gr
Salt
0.3gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 200g fresh or frozen broad beans (podded weight)
- 360g Taste the Difference dried casarecce pasta
- 2 tbsp extra-virgin olive oil
- 1 x 335g pack cherry tomatoes, halved
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped, deseeded if you like
- 3 tbsp chopped mint, plus extra to serve
- 150g ricotta cheese
- 3 tbsp freshly grated Parmesan or vegetarian alternative
Step by step
Get ahead
Prepare the broad beans beforehand and chill, covered.
- Bring a medium pan of water to the boil. Tip in the broad beans and cook for one minute, then drain well and run under cold water. Remove the outer skins. If you are pushed for time, you don’t have to remove the outer skins.
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Meanwhile, heat the olive oil in a large frying pan and add the cherry tomatoes, garlic and chilli, and cook until the tomatoes are really wilted and the garlic is lightly golden. Season well.
- Drain the pasta, reserving some liquid, and add to the tomato mixture in the frying pan, along with the broad beans and the mint, and gently toss everything together with a splash of the cooking water.
- Remove the pan from the heat and stir teaspoons of the ricotta into the pasta, gently mixing to keep the ricotta in dollops rather than stirred completely through the pasta. Serve immediately topped with Parmesan, freshly ground black pepper and extra chopped mint, if desired.
