Name: Broad bean and ricotta pasta with crispy prosciutto
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 g prosciutto; 350 g fettuccine; 500 g fresh (or frozen) podded broad beans, skins removed (you can keep the skins on the smaller beans if you like); 2 cups (440g) ricotta; 1 cup finely grated parmesan; 1/4 cup chopped dill, plus extra to serve; zest and juice 1 lemon; 1 tbsp olive oil

Broad bean and ricotta pasta with crispy prosciutto

Give your broad beans a new lease on life by tossing them through this delicious ricotta pasta. Topped with prosciutto, parmesan and chopped dill, it's a quick and easy dish that tastes incredible.

Serves 4

Prep

20M

Ingredients

100 g prosciutto

350 g fettuccine

500 g fresh (or frozen) podded broad beans, skins removed (you can keep the skins on the smaller beans if you like)

2 cups (440g) ricotta

1 cup finely grated parmesan

1/4 cup chopped dill, plus extra to serve

zest and juice 1 lemon

1 tbsp olive oil

Method

1.Preheat oven to 180°C. Line a tray with baking paper.

2.Place prosciutto on the tray and bake for 10 minutes, turning once, or until crisp. Set aside.

3.Meanwhile, bring a large pot of salted water to the boil. Cook pasta according to packet instructions or until al dente. Add beans in the final 2 minutes of cooking. Reserve ½ cup of the pasta cooking water, then drain pasta well. Return pasta and beans to the pot.

4.Place ricotta, parmesan, dill, lemon zest and juice, oil and reserved pasta water in a bowl, season to taste and mix well. Add this sauce to the pasta and beans and mix well to coat pasta in sauce.

5.Divide among bowls and top with prosciutto and extra dill.

Profile Hayley Dodd

Ingredients

Method

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