Broad beans spaghetti with ricotta, a thrifty and healthy recipe

Broad beans spaghetti with ricotta, a thrifty and healthy recipe

By 21/07/2014

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

Ingredients

Instructions

Chop the onion and the chives finely and gently stir fry them until translucent in a pan with 2 tbsp of olive oil

stir frying

Chop the ham finely and add it to the pan

cooking ham

Cook the beans in hot water then drain and let them cool down before peeling them.

cooking beans

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.

cooking sauce

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!

spaghetti broadbeans

I am entering this to "Cooking with Herbs" hosted by Karen at Lavender and Lovage.

 

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10 Responses to Broad beans spaghetti with ricotta, a thrifty and healthy recipe

  1. Linda

    Looks interesting Alida. Anything with pasta is wonderful. You are such a great cook. It’s fun to visit to see what you are making. xo

  2. gloria

    I love this Alida!! Look delicious!!
    xo

  3. Dottie Sauchelli Balin

    Dear Alida,
    This dish looks really yummy! Never heard of broad beans, but they look like fava or Lima beans. Now, anything with pasta, and ricotta is phenomenal to me! This recipe has the most delicious ingredients and so creamy. I love creamy pastas. Great job, thanks for sharing your healthy and fabulous pasta dish….Have a good day!
    Dottie 🙂

  4. Kate - Gluten Free Alchemist

    Pasta is wonderfully versatile isn’t it? There is no end to amazing things you can add to it. I love the use of broad beans and fennel. Sounds incredibly tasty!

  5. Louise

    Hi Alida!
    I do love the combination of flavors in this delightful dish. I must admit, I’m a bit hesitant about the broad beans though. Whenever I prepare spaghetti and ricotta, I just plop on some ricotta to the prepared spaghetti and fork away. I love the way you have cooked everyhting so gently and combined it with the beans. I must remember to try this at least once. Who knows, maybe I like broad beans in my “old” age, lol…Thanks for sharing, Alida…

    • Alida

      Ricotta can be paired with so many delicious ingredients. My mum uses rocket for instance and that goes ever so well with it. I could have ricotta every day!

  6. Karen

    A BEAUTIFUL recipe for Cooking with Herbs thanks Alida and such a stunning end photo too! Thanks so much! Karen

  7. Francesca Catanuso

    I love love broad beans. + Lupinis! Anything with this flavor combination is going to be excellent 🙂

  8. Pingback: Cooking with Herbs: A Virtual Herbal Cookbook & Round-Up of Recipes!

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