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Serves 4
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To serve
- Bring a saucepan of water to the boil. Add the broad beans and peas, cook for two minutes, then drain well and run under cold water.
- Bring a large saucepan of salted water to the boil and cook the pasta according to the package instructions.
- Heat the olive oil in a frying pan over a medium-high heat. Add the cherry tomatoes, garlic and chilli and cook for five minutes. Season well.
- Drain the pasta, reserving some liquid, and add to the tomato mixture in the frying pan, along with the broad beans, peas and mint. Gently toss everything together with a splash of the cooking water.
- Remove the pan from the heat and swirl through the ricotta.
- Serve immediately topped with Parmesan, black pepper and extra chopped mint.
Nutrition Facts
Per serving: 428kcals, 12.4g fat (3.2g saturated), 62.8g carbs (4.5g sugars), 17.8g protein, 4.2g fibre, 0.079g sodium
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