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.

By Hayley Dodd
  • 20 mins preparation
  • Serves 4
  • Print


  • 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


  • 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.

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