Ricotta, broad bean and mint pasta salad

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How to make Ricotta, broad bean and mint pasta salad

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 3 cups dried large shell pasta
  • 2 cups frozen broad beans
  • 1/2 cup frozen peas
  • 2 eschalots, thinly sliced
  • 1 cup fresh mint leaves, torn
  • 1/2 cup shaved parmesan cheese
  • 1/3 cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup smooth ricotta cheese

Method

  • Step 1 Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding broad beans and peas in the last 3 minutes of cooking time. Drain. Rinse under cold water. Drain well. Transfer to a large bowl. Peel and discard skins from broad beans.
  • Step 2 Add eschalot, mint and parmesan to pasta mixture. Toss gently to combine. Whisk lemon juice and oil together. Pour over pasta and dollop with ricotta. Season with salt and pepper.
  • Step 3 Toss pasta salad gently to combine. Serve.

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