• 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


  • STEP 1
    Cook the pasta in boilingwater for 11 minutes until tender, then drain and return to the pan.
  • STEP 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.
  • STEP 3
    Stir into the pasta and add the chives. Season to taste.

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