Penne con Fave e Ricotta | Penne with Broad Beans and Ricotta

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.

Similar recipes include French Braised Lettuce, Peas and Broad Beans, Orecchiette with Broad Beans, Broad Bean and Mint Dip, Spring Pasta with Broad Beans and Mint, and Pan Fried Broad Bean Salad.

Browse all of our Broad Bean recipes, and all of our Italian dishes. Our Pasta dishes are here. Or explore our Mid Spring collection of recipes.

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Pasta alla Crudaiola | Pasta with a Raw Tomato Sauce

Yay for simple pasta dishes. We have a few recipes for such dishes, and most of them feature tomatoes in some form. Tomatoes are so easy to chop and add to pasta with some olive oil, garlic and basil. A bit of parmesan. And a tasty dish is born.

While the base ingredients are almost the same in the simple dishes, the way they are treated will vary, and that changes the dish. This recipe uses those base ingredients but they are chopped finely to make a sort of uncooked sauce. It is mixed with ricotta and left for an hour for the flavours to develop. Easy. Good.

This dish goes well with any pasta, really. Use short ones, curly ones or long strands. Spaghetti and bucatini are particularly good, and I love it with Penne. It is best made in Summer, or early Autumn, when our Australian tomatoes are at their best.

Are you looking for other Pasta dishes? Try Fettuccine with Cheese and Pepper, Pasta with a Cauliflower Sauce, and Pasta with Chilli and Olive Oil.

And why not make your own Pasta? How to Make Eggless Pasta.

You can browse all of our Pasta dishes, our many Tomato dishes, and all of our Italian recipes. Or simply browse our Early Autumn dishes.

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Cucumber Salad with Capers and Ricotta

Cucumber Salads never fail to remind me of the British and their cucumber sandwiches. There is something elegant, simple, yet refined and luxurious about cucumbers. The taste is subtle and it is their water content that provides the perception of being cooling and wonderful.

Featuring them in salads is tough, given that subtlety. They can easily be overwhelmed by the ingredients that you pair them with. One of the ways to circumvent this is to use something creamy – feta, ricotta, avocado, for example, and then highlight the flavours with a contrasting tang from an ingredient or the dressing.

That is exactly what this salad does. It relies solely on the quality of the olive oil (must have an excellent taste), the cucumbers (not late seasons, make this in early or mid Summer) and the ricotta (to maximise the creaminess). I do hope that you enjoy it.

Are you looking for other Cucumber Salads? Try Cucumber and Tomato Sunday Salad, Cucumber and Avocado Salad, Translucent Cucumber Salad, and my Mother’s German Cucumber and Tomato Salad with Creamy Dressing.

All of our Cucumber Salads are here, and all of the Cucumber Recipes are worth browsing. Otherwise, perhaps browse our Mid Summer recipes.

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