Broad Bean and Herb Spaghetti with Verjuice Ricotta
Step 1: Prepare one batch of Warm Verjuice Ricotta and allow to cool.
Step 2: Shell the broad beans and set aside.
Step 3: Note: The broad beans also have an outer pod which if you have the time and inclination, you can remove the skin by pinching the bean to give you a very bright green broad bean.
Step 4: Place a large pot of salted water over a high heat and bring to the boil. Place in the spaghetti and cook for 3 minutes, then add the shelled broad beans and cook for a further 3 minutes.
Step 5: Remove from the heat and strain off the water. Transfer to a large mixing bowl and keep warm.
Step 6: To make the dressing, place the Extra Virgin Olive Oil and Verjuice into a small mixing bowl, season with salt and pepper and whisk together well.
Step 7: Pour the dressing over the warm spaghetti, add the parsley and tarragon, then season with sea salt and freshly ground white pepper. Toss together until everything is well combined and the dressing evenly coats the spaghetti.
Step 8: Place onto a large platter or divide between 4 serving bowls, crumble the ricotta over the top and serve.
Step 9: Any left over ricotta can be placed into a clean jar or bowl and kept in the fridge for up to 5 days.
You'll need to make: 1 batch Warm Verjuice Ricotta allow to cool
800g fresh broad beans
1 tbspn sea salt
500g fresh spaghetti
60ml 3 tbspn Extra Virgin Olive Oil
60ml 3 tbspn verjuice
1/4 cup flat leaf parsley roughly chopped
3 tbspn tarragon leaves and flowers (optional)
to season sea salt and freshly ground white pepper