This dish sings of late summer when the late tomatoes are ripe and pair beautifully with creamy ricotta and broad beans.
1 packet tortellini (I used porcini mushroom and ricotta tortellini)
2 cups frozen broad beans, blanched, peeled
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
100 grams firm ricotta
basil leaves for garnishing
olive oil for drizzling (optional)
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.