A celebration of the best of the summer's vegetables, naturally sweet peas and broad beans.
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Blanch the broad beans in boiling water for 1 minute. Refresh under cool water and slip each bean from its skin. Blanch the peas in boiling water for 3 minutes. Drain well and add to the double-podded beans.
Put the butter in a large saucepan (ideally with a pale interior so you can see the colour of the butter). Melt over a medium heat and cook gently for about 5 minutes, until lightly browned and fragrant, stirring occasionally and skimming off any foam as necessary. Take off the heat. Add the blanched peas and broad beans, crushing them slightly with a potato masher. Stir in the chives and lemon zest; season.
Cook the linguine in boiling salted water for 4 minutes. Drain well and tip into the butter pan, adding the lemon juice and tossing through to mix. Very gently toss through spoonfuls of the ricotta and divide between serving plates. Finish with the pecorino shavings and some black pepper.
Typical values per serving when made using specific products in recipe
Energy | 1,946kJ/ 465kcals |
|---|---|
Fat | 21g |
Saturated Fat | 12g |
Carbohydrates | 49g |
Sugars | 1.7g |
Fibre | 5.8g |
Protein | 17g |
Salt | 0.2g |
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