Photo of Broad bean fettuccine by WW

Broad bean fettuccine

11
10
10
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Fabulous tasting Italian pasta with crumbled, creamy ricotta!

Ingredients

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.

Notes

SERVING SUGGESTION: Mixed green leaf and tomato salad.TIP: Serve topped with flaked hot smoked trout.

Start eating better than ever!