Pasta with broad beans and ricotta. Mix in the cream, bring to a boil, then puree completely. Mix in the ricotta (you can puree if you'd like, but it's not necessary). Season to taste with salt and pepper.
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.
Put the beans into a saucepan and cover with water.
You can have Pasta with broad beans and ricotta using 9 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Pasta with broad beans and ricotta
- Prepare 300 g of conchiglie (or other short shape pasta...).
- You need 400 g of fresh broad beans.
- Prepare 1 of small lettuce.
- Prepare 1 of small onion.
- It's 1-2 of red chilli.
- It's 2-3 of anchovy fillets.
- Prepare 250 g of ricotta.
- You need 1 of white wine.
- Prepare of salt, pepper and olive oil.
Bring to a boil and cook according to the packet instructions. Drain and cool then peel off the skins and discard. Mix together then add the parsley, seasoning and spoonfuls of ricotta. Add extra virgin olive oil to taste before serving.
Pasta with broad beans and ricotta step by step
- 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!.
Tip in the broad beans and cook for one minute, then drain well and run under cold 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. Yummy pasta with crunchy vegies and fluffy ricotta. Layers of pasta laced with a wonderfully savoury seaweed, filled with broad beans, asparagus and fennel in a cream sauce all makes for something rather divine. Sprinkle over the calendula petals, borage flowers, reserved golden marjoram leaves and ricotta salata and serve immediately.