Spelt pasta with broad beans, chorizo and ricotta
Photo by Babiche Martens
|2 cups||Broad beans, (frozen)|
|1 Tbsp||Olive oil|
|2||Chorizo sausages, (finely sliced)|
|1||Lemon, (finely grated zest of 1 lemon)|
|2||Garlic cloves, (crushed)|
|400 g||Spelt pasta|
|2 Tbsp||Flat leaf (Italian) parsley, (finely chopped)|
|1 to taste||Salt & freshly ground pepper|
|200 g||Ricotta cheese|
|1 to drizzle||Extra virgin olive oil|
- Put the beans into a saucepan and cover with water. Bring to a boil and cook according to the packet instructions. Drain and cool then peel off the skins and discard.
- Heat a frying pan, add the olive oil and when hot, add the beans, chorizo, lemon zest, currants and garlic. Reduce the heat and stir for approximately 5 minutes or until soft and golden.
- Boil the spelt spaghetti in plenty of boiling salted water until al dente. Drain and add to the pan with the chorizo, lemon, garlic and currants.
- Mix together then add the parsley, seasoning and spoonfuls of ricotta. Add extra virgin olive oil to taste before serving.
Whether you use dried or frozen broad beans, once they are cooked make sure you peel off the outer skin which is very tough. Discard any beans that float to the top during the cooking process.