5 mins


15 mins


20 mins


Serves: 2



  • 1 cup of shelled fresh broad beans (10-12 large pods - don't bother peeling the beans)
  • 200 grams of thin spaghetti
  • 2 cloves of garlic, crushed
  • ½ a cup of fresh basil leaves, roughly torn
  • 2 tbls of good quality olive oil
  • 4 tbls of good quality ricotta
  • 1 lemon, cut into wedges
  • Black pepper, to serve



  1. In a large saucepan, cook the spaghetti as per packet instructions in well salted water, adding the broad beans to the boiling water half way through.
  2. Drain the spaghetti and broad beans, reserving ½ a cup of the pasta cooking water.
  3. On a medium heat, add 1 tablespoon of your olive oil to the pot with your garlic and stir with a wooden spoon until fragrant.
  4. Turn down the heat and add your pasta and broad beans, the reserved cooking water and half the basil to the pan - stir gently with the wooden spoon until most of the water has evaporated (being careful not to let it dry out completely).
  5. Serve topped with dollops of ricotta, the rest of your basil, drizzles of your left over olive oil and a generous squeeze of fresh lemon.
Recipe by @HealthyNatty