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Member recipe

Lemon and broad bean pasta

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Cooking time

Prep: Cook: 20 minutes

Skill level

Easy

Servings

Serves 4

Vegetarian pasta dish

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Ingredients

  • 300g essential Elicoidali pasta
  • 150ml semi-skimmed milk
  • 25g pack chives, chopped
  • 300g frozen essential Broad Beans
  • 250g essential Italian Ricotta
  • zest and juice of 1 Lemon

Method

  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.

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