Pic of Vermicelli with broad beans, ricotta and mint

Vermicelli with broad beans, ricotta and mint

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Vermicelli with broad beans, ricotta and mint

Main Serves 2 25 min
This light vegetarian pasta dish is good to make early in the broad bean, while they're still small and tender and really to be savoured. Double-podding the beans is worth it in this recipe; put on a good tune, find a companion or pod in contemplative silence.


  • 1 tbsp olive oil
  • 1 garlic clove, finely sliced
  • zest and juice of 1 lemon
  • 150g broad beans, podded weight
  • 200g vermicelli pasta
  • 125g ricotta cheese, crumbled
  • few mint leaves, shredded
  • olive oil, for drizzling
  • salt and pepper


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    Heat the olive oil in a small pan and gently fry the garlic until just golden. Remove from the heat and transfer to a large bowl with the lemon zest and juice.
  • Step 2

    In a pan of boiling water, cook the broad beans for 3 minutes. Drain and refresh immediately in cold water, then remove and discard the outer skins to leave the inner green bean. Place in the same bowl as the garlic and lemon.
  • Step 3

    Cook the pasta in a large pan of salted boiling water, according to the packet instructions. Drain, reserving a little of the cooking liquid.
  • Step 4

    Add the drained pasta and ricotta to the bowl with the garlic and beans. Season well and gently toss to combine all the ingredients.
  • Step 5

    Add a little of the reserved cooking liquid if needed. Serve sprinkled with the mint leaves and drizzled with a little olive oil.

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