Broad bean fettuccine
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Fabulous tasting Italian pasta with crumbled, creamy ricotta!
Ingredients
Dry pasta
300 g, (fettuccini)
Frozen broad beans
500 g
Olive oil
1 tbs
Brown onion
1 medium, chopped
Garlic
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)
Instructions
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.
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