Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
175g podded young broad beans
175g podded peas
100g unsalted butter
2 tbsp finely chopped chives
½ lemon, zest and juice
500g pack fresh linguine
150g ricotta
30g pecorino shavings
Method
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.
Nutritional
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
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
New lower price
0 added
0 in trolley
Quantity of Essential Frozen Baby Broad Beans in trolley 0