Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pasta with broad beans and ricotta. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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.
Pasta with broad beans and ricotta is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Pasta with broad beans and ricotta is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have pasta with broad beans and ricotta using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pasta with broad beans and ricotta:
- Get 300 g conchiglie (or other short shape pasta…)
- Prepare 400 g fresh broad beans
- Take 1 small lettuce
- Get 1 small onion
- Get 1-2 red chilli
- Make ready 2-3 anchovy fillets
- Make ready 250 g ricotta
- Prepare 1 white wine
- Get salt, pepper and olive oil
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. Mix together then add the parsley, seasoning and spoonfuls of ricotta.
Steps 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!
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. Yummy pasta with crunchy vegies and fluffy ricotta.
So that is going to wrap this up with this special food pasta with broad beans and ricotta recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
