Jul 012010
 
Ingredients

2 cups fresh broad beans, shelled and blanched
2 cups fresh or frozen peas, shelled and blanched
300g linguine, cooked al dente
1 cup ricotta cheese
½ cup grated parmesan cheese
¼ cup coarsely chopped mint leaves, plus more leaves for garnish
2 tablespoons olive oil

Method

Combine the ricotta, parmesan, chopped mint and ¼ teaspoon of pepper in a large bowl. Just before the pasta has finished cooking, add 1 cup of cooking water to the cheese mixture, and stir to combine.

Drain the pasta, and transfer to a serving bowl. Add the olive oil and toss. Add the ricotta mixture, broad beans, and peas. Toss to combine. Season with salt and pepper, sprinkle with mint leaves. Serve.

Author

Duang Tengtrirat
Research

 Leave a Reply

(required)

(required)