The broad bean is nutritious and high in a few fundamental minerals: the highest is iron, but also zinc and manganese. Broad beans are a good source of protein and vitamins.
Broad bean and ricotta taglatelli
Serves 4 ready in 12 mins
500g fresh tagliatelle
250g broad beans (see tip)
3 tbsp extra-virgin olive oil
Finely grated zest and juice of 1 large lemon
250g ricotta, crumbled
Handful of fresh mint leaves, sliced
Parmesan shavings to serve
01.Cook the pasta and beans in boiling salted water for 4-5 minutes until tender, drain (reserving 60ml of the water), then return to the pan with half the oil.
02.Stir through the lemon zest and juice, ricotta, reserved cooking water and mint. Season and tumble into a serving dish. Serve with the remaining olive oil and plenty of parmesan shavings on top.
YPC Broad beans
Soil Association approved organic conversion
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