Broad bean and ricotta orecchiette
This nourishing broad bean and ricotta orecchiette is perfect for dinner with the family any night of the week.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 375 grams orecchiette pasta
- 1/2 cup (125ml) extra virgin olive oil
- 1 clove garlic, bruised
- 100 grams sourdough bread, torn
- 2 cups (300g) fresh shelled broad beans
- 1 clove garlic, extra, crushed
- 1 teaspoon finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 200 grams ricotta, crumbled
- 1/2 cup fresh mint leaves
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