Dinner ideas

Broad bean and ricotta orecchiette

This nourishing broad bean and ricotta orecchiette is perfect for dinner with the family any night of the week.
broad bean orecchiette




Cook pasta in a large saucepan of boiling water until almost tender; drain.


Meanwhile, heat 2 tablespoons of the oil in a large frying pan over medium heat. Add bruised garlic and bread; stir for 8 minutes or until bread is golden. Transfer bread to a bowl; discard garlic.


Heat 1 tablespoon of the oil in same frying pan over medium heat; cook beans and crushed garlic for 5 minutes or until beans are just tender. Add pasta, rind, juice and remaining oil; stir until pasta is warmed through.


Serve pasta topped with pieces of toasted garlic bread, ricotta and mint.

Basil can be substituted for mint. If fresh broad beans aren’t available use frozen, or substitute with peas. You can also sprinkle the pasta with dried chilli flakes for some extra heat.


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