Lemon and broad bean pasta

  • Vegetarian


300g essential Waitrose Elicoidali pasta
300g frozen essential Waitrose Broad Beans
Zest and juice of 1 essential Waitrose Lemon
250g essential Waitrose Italian Ricotta
150ml semi-skimmed milk
25g pack chives, chopped


1. Cook the pasta in boilingwater for 11 minutes until tender, then drain and return to the pan.

2. Meanwhile, cook the beans in boiling water for 3-4 minutes, 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.

3. Stir into the pasta and add the chives. Season to taste.

  • Total time: Ready in 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1761.464kJ
Fat 10g
Saturated Fat 5.8g
Carbohydrate 62.9g
Sugars 6.3g
Salt 0.3g

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4 stars

Average user rating Based on 6 ratings

This recipe was first published in Tue Sep 17 13:45:00 BST 2013.