I love creating dishes, especially pasta dishes and throwing vegetables into the mix as much as possible. And during summer time we certainly have plenty of choice!
I bought some organic broad beans at my local farmers market and I made a pasta dish adding ricotta, prosciutto and fennel seeds for a delicate and interesting flowery taste.
You can check my broad beans salad recipe where you can see how to prepare these beans. Cooking time for the beans depends largely on their size. If you have large ones then you will need about 10-15 minutes cooking time or possibly longer.
- Prep Time : 30 minutes
- Cook Time : 30 minutes
Chop the onion and the chives finely and gently stir fry them until translucent in a pan with 2 tbsp of olive oil
Chop the ham finely and add it to the pan
Cook the beans in hot water then drain and let them cool down before peeling them.
Cook the pasta in salty water for two minutes less than it states on the packet.
Add the ricotta and the fennel seeds, salt and pepper to the pan and stir well. Add some of the pasta water (about 3-4 tbsp) and stir until you get a smooth consistency. Cook for about 10 minutes over a low heat with the lid on. Add the cooked and peeled broad beans.
Drain the pasta and add it to the sauce with 2 tbsp of olive oil. Stir well over a source of heat for the remaining couple of minutes.
Serve with plenty of Parmesan cheese!
I am entering this to "Cooking with Herbs" hosted by Karen at Lavender and Lovage.