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Pappardelle with ricotta, peas and broad beans
Pappardelle with ricotta, peas and broad beans
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Lemon-infused pasta elevates this dish to gourmet status.
Ingredients:
  • 1 lemon
  • 450g broad bean
  • 450g pkt fresh lasagne sheets, cut into 3cm-thick strips
  • 230g pea
  • 40.00 ml finely grated parmesan or vegetarian hard cheese
  • 250g ricotta
  • 36.40 gm extra virgin olive oil
  • Shaved parmesan or vegetarian hard cheese, to serve
Instructions:
  • Zest the lemon using a zester, making sure to only remove the yellow outer layer. Then, juice the lemon.
  • Blanch broad beans in a pot of seasoned boiling water for 2 minutes until tender. Shock in cold water, drain, and carefully peel off skins.
  • Boil pasta in a large pot of salted water until perfectly cooked. Then, drain thoroughly.
  • Cook broad beans and peas in boiling water for 2 minutes until tender. Drain well. Transfer half of the broad beans and peas to a food processor and pulse until coarsely chopped. Mix in parmesan, lemon juice, and half of the ricotta until just combined. Season with salt and pepper.
  • In a large bowl, mix together the pasta, remaining broad beans, and peas. Crumble the remaining ricotta on top and gently toss until everything is just mixed. Serve in bowls, top with broad bean puree, drizzle with oil, sprinkle with shaved parmesan and lemon zest, and season with pepper. Enjoy!

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