What a delight Spring must be in Italy! I can only imagine. And tucked amongst the dishes served outside on South Italian hillside terraces is this dish that marries pasta, broad beans and ricotta. I also use the soft Persian style feta that I get locally from an Afghani grocery shop. It is divine.
Use Penne Rigate if you can find it, the ridges on it retain the pasta sauces really really well. For the broad beans, double peel them unless they are really, really young.
Penne con Fave e Ricotta | Penne with Broad Beans and Ricotta (or soft Persian style Feta)
150g shelled broad beans
200g penne rigate
1 garlic clove, sliced really finely, or chopped if you prefer
25g freshly grated Pecorino or Parmesan cheese
50g ricotta or Persian style feta
1 Tblspn olive oil
2 Tblspn extra virgin olive oil
a little fresh lemon juice
sea salt and freshly ground black pepper to taste
marjoram leaves to garnish
Gently simmer or steam the broad beans for 6 minutes until tender. If the broad beans are a little older, allow them to cool a little and peel each one.
Cook the penne in salted boiling water until al dente.
Heat the olive oil in a small pan and fry the garlic until lightly browned.
Drain the pasta (reserve some of the water) and add to the pan with the garlic. Then add the broad beans, pecorino and ricotta, extra virgin olive oil and salt and pepper. Toss really well. If the dish is a little dry, add a little of the pasta water.
Squeeze a little fresh lemon juice over the top, and serve.
recipe notes and alternatives
Mint goes well with the broad beans in this dish.
Sprinkle the top with some freshly made breadcrumbs (toast left over bread in the oven, make into crumbs in the blender).