Save to your scrapbook
Cheesy broad bean pasta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 Cooks Ingredients Sun Dried Tomatoes
300g Waitrose LOVELife Fusilli or Penne
300g frozen essential Waitrose Broad Beans
Finely grated zest and juice of 1 lemon
250g tub essential Waitrose Italian Ricotta
150ml semi-skimmed milk
25g pack chives, snipped
1 Place the sun dried tomatoes in a heatproof bowl and cover with boiling water. Set aside.
2 Cook the pasta in large pan of boiling water for 10 minutes according to packet instructions, then drain and return to the pan.
3 Meanwhile, cook the beans in boiling water for 3-4 minutes until tender, then drain. Place half in a food processor with the lemon juice and pulse to make a paste. Stir this into the ricotta with the remaining beans, lemon zest and milk.
4 Drain and finely chop the sun dried tomatoes and add to the pasta along with the ricotta mixture and chives. Add a good grinding of black pepper and toss well together. Divide between four bowls and serve.