Conchiglie Rigate: Broad Beans and Ricotta

• 200 g conchiglie rigate
• 750 g broad beans in their pods (or 220-270

Pod the broad beans and blanch them for 2 minutes in boiling water, then refresh in cold water. Pop them out of their shells, unless very small (smaller than a fingernail).

Purée the ricotta with 75ml water and 1 tablespoon of the oil – either in a liquidiser, or by forcing through a fine sieve. Put in a large bowl and set aside.

Now you need to exercise your judgement. Late in