Penne with broad beans and pecorino
11.5 oz Barilla Penne Rigate
8.8 oz fresh broad beans podded
1 spring onion
2.8 oz Pecorino Romano cheese
1.4 oz sheep’s milk Ricotta cheese
1 bunch of mint
4 tbsp extra virgin olive oil
salt and pepper to taste
Bring to boil a pot with lightly salted water.
Peel the spring onion, chop and sauté in a non-stick pan with 2 tbsp olive oil over low heat.
Add the broad beans, a glass of water and cook for 10 minutes, until soft.
Away from the heat, add the grated Pecorino and Ricotta cheeses and ladle of water.
Cook the Penne Rigate, drain when al dente and sauté in a pan with the broad beans and the Pecorino cheese.
Add the mint torn in pieces, small flakes of Ricotta, a ribbon of raw oil and some freshly ground pepper.