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    Lemon and broad bean pasta

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    Lemon and broad bean pasta

    • Vegetarian
    • Total time: Ready in 20 minutes 20 minutes

    Serves: 4


    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.

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