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.