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Photo of Broad bean fettuccine by WW

Broad bean fettuccine

10 - 11
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Fabulous tasting Italian pasta with crumbled, creamy ricotta!


Dry pasta

300 g, (fettuccini)

Frozen broad beans

500 g

Olive oil

1 tbs

Brown onion

1 medium, chopped


3 clove(s), crushed

Vegetable stock

½ cup(s), (125ml)

Reduced-fat ricotta cheese

200 g, crumbled

Lemon juice

2 tbs

Fresh mint

¼ cup(s)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. Meanwhile, place broad beans in a medium heatproof bowl, cover with boiling water. Stand for 1 minute. Drain and peel outer skin. Discard skins.
  3. 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.