Fall back in love with lunch: Pasta salad with peas, broad beans & ricotta 

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Fall back in love with lunch: Pasta salad with peas, broad beans & ricotta

By Bill Granger

Published: | Updated:

This all-in-one carbs and veggies dish has a simple flavour profile that makes it perfect for lunch, or to serve with fish or chicken for dinner.

SERVES 4

200g peas, fresh or frozen

200g broad beans, fresh or frozen (skins removed if fresh)

125ml olive oil

2 garlic cloves, finely chopped

zest of 1 lemon

1 large handful basil leaves

1 handful mint leaves

400g rigatoni pasta

200g ricotta

freshly grated pecorino romano cheese, to serve

  • Cook the peas and broad beans in boiling salted water for 4 minutes, or until quite soft. Drain, refresh under cold water and tip into a large bowl.
  • Crush the peas and beans with a potato masher or the back of a fork and season with sea salt and freshly ground black pepper. Stir in the olive oil, garlic, lemon zest, basil and mint.
  • Cook the pasta until al dente, following the packet instructions. Drain and toss with the peas and beans.
  • Serve immediately, with spoonfuls of ricotta and a good grating of pecorino and black pepper.