Monastery soup
Monastery soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings.
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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