zoom Linguine with crushed peas, broad beans and ricotta

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    Linguine with crushed peas, broad beans and ricotta

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    Linguine with crushed peas, broad beans and ricotta

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes

    Serves: 6


    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


    1. 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.

    2. 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.

    3. 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. 

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue


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