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    Cheesy broad bean pasta

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    Cheesy broad bean pasta

    Serves: 4


    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. 

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