Broad bean fettuccine
10 - 11
PersonalPoints™ per serving
Fabulous tasting Italian pasta with crumbled, creamy ricotta!
300 g, (fettuccini)
Frozen broad beans
1 medium, chopped
3 clove(s), crushed
½ cup(s), (125ml)
Reduced-fat ricotta cheese
200 g, crumbled
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, place broad beans in a medium heatproof bowl, cover with boiling water. Stand for 1 minute. Drain and peel outer skin. Discard skins.
- Heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 3-5 minutes or until softened. Add garlic and cook, stirring for 30 seconds or until fragrant. Add broad beans and stock and bring to the boil. Cook for 5 minutes or until stock has reduced. Crush broad bean mixture with a potato masher or fork. Top fettuccine with broad bean mixture, ricotta and freshly ground black pepper. Drizzle with juice then top with mint leaves.
SERVING SUGGESTION: Mixed green leaf and tomato salad.TIP: Serve topped with flaked hot smoked trout.