Broad bean pasta

Ingredients

• 200g podded broad beans (about 600g unpodded), defrosted if frozen
• 200g trofie pasta (see tip, below)
• 75g pancetta
• 1 lemon, zested and halved
• 5 mint sprigs, leaves picked and finely chopped
• 125g ricotta
• 15g parmesan, to serve (optional)

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