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Lemon and broad bean pasta
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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.
Typical values per serving:
This recipe was first published in September 2013.