Broad bean and ricotta tagliatelle

Name: Broad bean and ricotta tagliatelle
Prep time: 12 min
Total time: 12 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 500g fresh tagliatelle; 250g broad beans; 3 tbsp extra-virgin olive oil; Finely grated zest and juice of 1 large lemon; 250g ricotta, crumbled; Handful of fresh mint leaves, sliced; Parmesan shavings to serve

Published: 31 Jul 12
Updated: 18 Mar 24

Test kitchen approved

You can have this light, creamy ricotta and broad bean tagliatelle on the table in just a matter of minutes – it’s perfect for a summer weeknight.

Serves 4
Hands-on time 12 minutes

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Ingredients

500g fresh tagliatelle
250g broad beans
3 tbsp extra-virgin olive oil
Finely grated zest and juice of 1 large lemon
250g ricotta, crumbled
Handful of fresh mint leaves, sliced
Parmesan shavings to serve

Method

Cook the pasta and beans in boiling salted water for 4-5 minutes until tender, drain (reserving 60ml of the water), then return to the pan with half the oil.
Stir through the lemon zest and juice, ricotta, reserved cooking water and mint. Season and tumble into a serving dish. Serve with the remaining olive oil and plenty of parmesan shavings on top.

Recipe from August 2012 Issue

Nutrition

Nutrition: per serving

Calories: 589kcals
Fat: 21.8g (7.5g saturated)
Protein: 27.5g
Carbohydrates: 70.5g (4g sugar)
Fibre: 5.1g
Salt: trace

delicious. tips

If you have more time, cook the beans for 1 minute, refresh in cold water, then remove their outer skins for a bright green colour and sweeter flavour.

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