Broad bean and ricotta pasta with crispy prosciutto

Give your broad beans a new lease on life by tossing them through this delicious ricotta pasta. Topped with prosciutto, parmesan and chopped dill, it's a quick and easy dish that tastes incredible.
Broad bean and ricotta pasta with crispy prosciutto



1.Preheat oven to 180°C. Line a tray with baking paper.
2.Place prosciutto on the tray and bake for 10 minutes, turning once, or until crisp. Set aside.
3.Meanwhile, bring a large pot of salted water to the boil. Cook pasta according to packet instructions or until al dente. Add beans in the final 2 minutes of cooking. Reserve ½ cup of the pasta cooking water, then drain pasta well. Return pasta and beans to the pot.
4.Place ricotta, parmesan, dill, lemon zest and juice, oil and reserved pasta water in a bowl, season to taste and mix well. Add this sauce to the pasta and beans and mix well to coat pasta in sauce.
5.Divide among bowls and top with prosciutto and extra dill.

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