Aromatic lemon turns this fresh and healthy pasta recipe into a gourmets delight.
The ingredient of Pappardelle with ricotta, peas and broad beans
- 1 lemon
- 3 cups (450g) fresh broad beans or frozen broad beans
- 450g pkt fresh lasagne sheets, cut into 3cm-thick strips
- 1 1/2 cups (230g) fresh peas or frozen peas
- 2 tablespoons finely grated parmesan or vegetarian hard cheese
- 1 cup (250g) fresh ricotta
- 2 tablespoons extra virgin olive oil
- Shaved parmesan or vegetarian hard cheese, to serve
The instruction how to make Pappardelle with ricotta, peas and broad beans
- Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel and from lemon and then use a small sharp knife to remove white pith from rind. Cut rind into very thin strips). Juice the lemon.
- Cook broad beans in a medium saucepan of salted boiling water for 2 minutes or until just tender. Refresh under cold running water. Drain well. Remove and discard skins.
- Cook pasta in a large saucepan of salted boiling water until al dente. Drain well.
- Meanwhile, cook broad beans and peas in a saucepan of boiling water for 2 minutes or until tender. Drain well. Place half the broad beans and half the peas in the bowl of a food processor and process until coarsely chopped. Add parmesan, lemon juice and half the ricotta, and process until just combined. Season with salt and pepper.
- Combine pasta, remaining broad beans and remaining peas in a large bowl. Crumble over remaining ricotta and gently toss until just combined. Divide among serving bowls. Spoon over broad bean puree. Drizzle with oil. Sprinkle with shaved parmesan and lemon zest. Season with pepper to serve.
Nutritions of Pappardelle with ricotta, peas and broad beansfatContent: 668.722 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 89 grams carbohydrates
fibreContent: 5 grams sugar
cholesterolContent: 31 grams protein
sodiumContent: 29 milligrams cholesterol