Eat Broad Beans

Broad bean and ricotta tagliatelle

tagliatelle pasta with broad beans for a summery twist.



Calories 589kcals

Fat 21.8g (7.5g saturated)

Protein 27.5g

Carbohydrates 70.5g (4g sugar)

Fibre 5.1g

Salt trace



500g fresh tagliatelle

250g broad beans (see tip)

3 tbsp extra-virgin olive oil

Finely grated zest and juice of 1 large lemon

250g ricotta, crumbled

Handful of fresh mint leaves, sliced

Parmesan shavings to serve



Cook the pasta and beans in boiling salted water for 4-5 minutes until tender, drain (reserving 60ml of the water), then return to the pan with half the oil.

Stir through the lemon zest and juice, ricotta, reserved cooking water and mint. Season and tumble into a serving dish. Serve with the remaining olive oil and plenty of parmesan shavings on top.