Broad bean pasta

• broad beans↗200g g

  (about 600 g uncut), thawed if frozen

• trofie pasta↗200g g

  (see tip below)

• pancetta↗75g g
• lemon↗1

  with zest and cut in half

• mint sprigs↗5

  leaves gathered and finely chopped

• ricotta↗125g g
• parmesan↗15g g

  for serving (optional)

Step-by-step instructions

1. 1

   Fill a large pot with water, bring to a boil and cook the beans for 3 minutes until tender. Using a slotted spoon, transfer them to a bowl of ice‑cold water to stop the cooking process.

2. 2

   Return the pot to the heat, add the pasta and cook according to the package instructions. Meanwhile, peel the beans, leaving the bright‑green beans, and set them aside. (Optional, but it improves colour, texture and flavour. Discard the skins.)

3. 3

   Heat a small dry skillet over medium heat and fry the pancetta for 5‑7 minutes until crisp and golden. Drain the beans and add them to the pancetta together with lemon zest and mint. Squeeze the juice from one half of the lemon and season well. Cook for 1‑2 minutes to warm through, then remove from heat.

4. 4

   Drain the pasta, reserving a cup of the water, then return it to the pot together with the pancetta‑bean mixture, ricotta and a few tablespoons of the reserved pasta cooking water. Stir, adding more water as needed to achieve a slightly glossy sauce. Divide the pasta among plates, squeeze the juice from the remaining half of the lemon and sprinkle with Parmesan, if desired.