Pasta with young broad beans, ricotta and spring onion

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Broad beans200 g
• Ricotta60 g
• Pecorino8 g
• Spring onions40 g
• Extra virgin olive oil10 g
• Mintto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: April – May

Method

1. Put a pan of water on for the pasta. Meanwhile pod the broad beans; trim the spring onions, removing the roots, and slice them thinly.
2. When the water boils blanch the broad beans for 2 minutes, lift them out with a slotted spoon, cool them in cold water and slip off their skins; keep the water on the heat for the pasta and add the salt.
3. In a frying pan heat the oil over a medium-low heat and sweat the spring onions for 3 minutes, until soft; add the broad beans and a ladleful of water and cook for 5 minutes, until tender. Mash half of them with a fork.
4. Meanwhile cook the pasta for the time on the packet, until al dente.
5. Drain it, keeping a little cooking water, and toss it in the bean sauce for 1 minute over a medium heat, until well bound.
6. Turn off the heat and finish with flakes of ricotta, grated pecorino, mint leaves and a grind of pepper.