 Ingredient
500g penne pasta
300g broad beans (see Cook’s tip)
4 Tbsp olive oil
4 cloves garlic, crushed
25g grated pecorino
100g ricotta
Juice 1 lemon
¼ cup chopped walnuts
¼ tsp salt
¼ tsp pepper
2 Tbsp fresh marjoram leaves DirectionCook the pasta in a large saucepan of salted boiling water for 10-12 minutes until al dente.
Steam broad beans for 5 minutes until tender, making sure they don’t lose their green colour. Skin them.
In a large saucepan heat 2 Tbsp of the olive oil and gently fry the crushed garlic until lightly browned. Add the broad beans. Drain the cooked pasta and add to the beans together with the pecorino, ricotta, lemon juice, walnuts, remaining olive oil and salt and pepper. Toss together well. Serve sprinkled with marjoram leaves. RemarkIf you use frozen broad beans, defrost them before cooking, but use fresh if they are available. It’s important not to overcook the beans; they should still have bite. |