Broad bean and ricotta orecchiette

Healthy and delicious - this nourishing broad bean and ricotta orecchiette is perfect for dinner with the family any night of the week!

  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Broad bean and ricotta orecchiette
  • 375 gram orecchiette pasta
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 clove garlic, bruised
  • 100 gram sourdough bread, torn
  • 2 cup (300g) fresh shelled broad beans
  • 1 clove garlic, extra, crushed
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 200 gram ricotta, crumbled
  • 1/2 cup fresh mint leaves


Broad bean and ricotta orecchiette
  • 1
    Cook pasta in a large saucepan of boiling water until almost tender; drain.
  • 2
    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.
  • 3
    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.
  • 4
    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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