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Ricotta and broad beans pasta recipe Flavia Imperatore of 18-04-2014 [Updated on 12-09-2017]
Pasta with broad beans and ricotta is an easy and quick first course to prepare, I tried it for the first time this year and I really liked the combination of flavors, despite having always eaten fresh broad beans during Easter, peeled from the pod and eaten as a whim together with pieces of pecorino cheese, until last year I had never taken them into consideration to use them as an ingredient for my recipes and this is because they have never been cooked in my house. Fortunately, last year curiosity prompted me to use broad beans and only in this way I was able to taste dishes like marò or this pasta with broad beans and ricotta and now these legumes have entered my diet with great pleasure also of Ivano and Elisa: ) I'll leave you with the recipe and read on later.
Slice the leek into thin slices, then put it in a large pan with the oil and let it dry
Add the shelled broad beans, add the salt and pepper and cook for a minute
Then add a ladle of boiling water, cover with a lid and cook for about ten minutes
Meanwhile, cook the pasta in plenty of salted water
Then in a bowl put the ricotta, pecorino and a ladle of the pasta cooking water and mix until creamy.
Drain the pasta al dente, pour it into the pan with the broad beans, add the ricotta cream and sauté 1 minute in the pan.
Serve the pasta with broad beans and ricotta, sprinkle the dishes with a little pecorino and a little pepper.