The FiFi Report 344

Pappardelle with ricotta, pea and broad beans ….adulterated from homelife.com.au

This is quite a fabulous,  easy dish to whip up on a school night. Love the idea of frozen peas, broad beans and packet pasta. Talk about an instant dinner.

You need for 4 fashionista, 3 big blokes or 30 models:

1 lemon
3 cups (450g) fresh shelled or frozen broad beans
450g packet fresh Lasagna sheets, cut into 3cm-thick strips or just Tagliatelle
11/2 cups (230g) fresh shelled or frozen peas
2 tabs finely grated parmesan
1 cup (250g) fresh ricotta
2 tabs extra virgin olive oil
Shaved parmesan, to serve
You could add garlic if you are not kissing George Clooney.

• Pour a huge glass of wine.
• Slip into Prada Pyjamas
• Climb out of YSL wedges.
• Use a zester to zest the lemon.
• Juice the lemons.
• OK, have another glass of wine. You deserve it.
• Cook broad beans in a medium saucepan of salted boiling water for 2 minutes or until just tender
• Refresh under cold running water. Drain well.
• Then ask George Clooney to do the very boring of removing and discarding skins of the broad beans.
• Now toss the cooked broad beans and frozen peas straight into a saucepan of boiling water for 2 minutes or until tender. Drain well.
• Then throw half the broad beans and half the peas and whiz up in a food processor and process until coarsely chopped.
• Add Parmesan, lemon juice and half the ricotta, and process until just combined. Season with salt and pepper. It’s like a pesto of peas.
• Now cook pasta in a large saucepan of salted boiling water until al dente. Drain well.
• Combine pasta, remaining broad beans and remaining peas in a large bowl.
• Crumble over remaining ricotta and gently toss until just combined.
• Divide among serving bowls.
• Spoon over broad bean puree pesto and add a drizzling of olive oil.
• Accessorise with shaved Parmesan and lovely lemon zest.
• Season with pepper to serve.
• So Prada spring summer 11!
• Divine!