This dish sings of late summer when the late tomatoes are ripe and pair beautifully with creamy ricotta and broad beans.
Serves: 2
INGREDIENTS
1 packet tortellini (I used porcini mushroom and ricotta tortellini)
2 cups frozen broad beans, blanched, peeled
Sauce
1 punnet mixed cherry tomatoes, sliced
¼ cup olive oil
2 cloves garlic, crushed
¼ teaspoon chilli flakes
zest 1 lemon
2 tablespoons lemon juice
sea salt and ground pepper
To serve
100 grams firm ricotta
basil leaves for garnishing
olive oil for drizzling (optional)
METHOD
Sauce: Combine all the ingredients in a large bowl and season generously with salt and pepper. Set aside for the flavours to mingle while you cook the pasta.
Cook the pasta according to the packet instructions. Drain then tip onto the sauce. Add the beans and gently toss everything together.
To serve: Divide between shallow bowls and dollop over the ricotta and basil leaves. Drizzle with olive oil if desired.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!