Pappardelle with ricotta, peas and broad beans

Recipes / Vegetarian

Aromatic lemon turns this fresh and healthy pasta recipe into a gourmets delight.

Recipe «Pappardelle with ricotta, peas and broad beans» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 lemon, 3 cups fresh shelled or frozen broad beans, 450g pkt fresh lasagne sheets, cut into 3cm-thick strips, 1 1/2 cups fresh shelled or frozen peas, 2 tbsp finely grated parmesan or vegetarian hard cheese , 1 cup fresh ricotta, 2 tbsp extra virgin olive oil, Shaved parmesan or vegetarian hard cheese, to serve .

Ingredients:

  • 1 lemon 
  • 3 cups fresh shelled or frozen broad beans 
  • 450g pkt fresh lasagne sheets, cut into 3cm-thick strips 
  • 1 1/2 cups fresh shelled or frozen peas 
  • 2 tbsp finely grated parmesan or vegetarian hard cheese 
  • 1 cup fresh ricotta 
  • 2 tbsp extra virgin olive oil 
  • Shaved parmesan or vegetarian hard cheese, to serve 

Instructions

  1. Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel and from lemon and then use a small sharp knife to remove white pith from rind. Cut rind into very thin strips). Juice the lemon.
  2. Cook broad beans in a medium saucepan of salted boiling water for 2 minutes or until just tender. Refresh under cold running water. Drain well. Remove and discard skins.
  3. Cook pasta in a large saucepan of salted boiling water until al dente. Drain well.
  4. Meanwhile, cook broad beans and peas in a saucepan of boiling water for 2 minutes or until tender. Drain well. Place half the broad beans and half the peas in the bowl of a food processor and process until coarsely chopped. Add parmesan, lemon juice and half the ricotta, and process until just combined. Season with salt and pepper.
  5. Combine pasta, remaining broad beans and remaining peas in a large bowl. Crumble over remaining ricotta and gently toss until just combined. Divide among serving bowls. Spoon over broad bean puree. Drizzle with oil. Sprinkle with shaved parmesan and lemon zest. Season with pepper to serve.