Ricotta, broad bean and mint pasta salad

Cooking Salads Ricotta, broad bean and mint pasta salad

Pasta gets a new twist with ricotta and broad beans in this stunning summer side salad.

Lables: Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding broad beans and peas in the last 3 minutes of cooking time. Drain. Rinse under cold water. Drain well. Transfer to a large bowl. Peel and discard skins from broad beans.
  2. Add eschalot, mint and parmesan to pasta mixture. Toss gently to combine. Whisk lemon juice and oil together. Pour over pasta and dollop with ricotta. Season with salt and pepper.
  3. Toss pasta salad gently to combine. Serve.

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3 cups dried large shell pasta
2 cups frozen broad beans
1/2 cup frozen peas
2 eschalots, thinly sliced
1 cup fresh mint leaves, torn
1/2 cup shaved parmesan cheese
1/3 cup lemon juice
2 tbsp extra virgin olive oil
1/2 cup smooth ricotta cheese

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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