While ear shaped Orecchiette is not always as easy to source as some other pasta shapes, it is one of my favourites as it holds the sauce so well. This is from ” The Kitchen Diaries” by Nigel Slater. I prefer to use fresh broad beans but frozen are fine too.
Ingredients
- 250 g podded broad beans
- 200 g dried orecchiette
- 2 young garlic cloves peeled and finely sliced
- 1 tbsp olive oil
- a small bunch mint leaves removed and roughly chopped
- 250 g ricotta cheese
To serve:
Servings:
Instructions
- Cook the broad beans for 7-10 minutes in boiling salted water until tender. Drain, rinse under cold running water. You can pop the beans from the skin if wished, but i don't always bother unless they are large.
- Bring a large deep pan of water to the boil and add the pasta and cook according to packet instructions- about 9-12 minutes- until al dente.
- Meanwhile put the garlic in a shallow pan with the olive oil and let it soften over a moderate heat without colouring. Stir in the chopped mint leaves, followed by the broad beans and ricotta.
- Add the drained pasta and fold all together lightly with a fork. Divide between two warmed pasta bowls. Drizzle generously with extra virgin olive oil and the grated cheese. Serve straight away.
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