Creamy Pasta with Broad Beans

To prepare the creamy pasta with broad beans, first shell the broad beans and bring a pot of salted water to a boil; you will need to obtain about 10.5 oz of shelled broad beans. Blanch the broad beans for 2-3 minutes 1, then drain and transfer them to a bowl with ice water to stop the cooking and maintain the vivid color 2. Once cooled, peel the broad beans by removing the outer skin 3.

Pour the broad beans into a jug, taking care to set aside a few whole ones for plating 4. Add the ricotta 5, then flavor with basil leaves, mint leaves, and grated lemon zest 6.

Add the lemon juice 7, 2 tablespoons of oil 8, salt 9, and pepper.

Adjust the consistency with a little water 10, then blend with an immersion blender 11 to obtain a smooth and silky cream 12.

At this point, cook the linguine until al dente in boiling salted water 13. Meanwhile, in a pan, flavor a swirl of oil with a garlic clove for a couple of minutes 14, then remove it 15.

Pour the broad bean cream 16 and heat it over low heat, stirring often 17. Drain the pasta here and toss briefly 18; if necessary, you can add a little cooking water to combine everything. When the pasta is well amalgamated, turn off the heat.

Plate 19 and top with more sauce 20, then garnish with the whole broad beans set aside 21.

Perfume with a few basil and mint leaves 22 and some grated lemon zest 23. Your creamy pasta with broad beans is ready to be served 34!