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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.