Broad bean and ricotta pasta with crispy prosciutto
Broad beans combine with ricotta, parmesan and prosciutto in this delicious pasta dish. Made in just 20 minutes, it's a perfect midweek dinner.
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.nzwomansweeklyfood.co.nz.
Ingredients
- 100 g prosciutto
- 350 g fettuccine
- 500 g fresh (or frozen) podded broad beans, skins removed (you can keep the skins on the smaller beans if you like)
- 2 cups (440g) ricotta
- 1 cup finely grated parmesan
- 1/4 cup chopped dill, plus extra to serve
- zest and juice 1 lemon
- 1 tbsp olive oil
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