This dish sings of late summer when the late tomatoes are ripe and pair beautifully with creamy ricotta and broad beans.
Serves: 2
INGREDIENTS
1 packet tortellini (I used porcini mushroom and ricotta tortellini)
2 cups frozen broad beans, blanched, peeled
Sauce
1 punnet mixed cherry tomatoes, sliced
¼ cup olive oil
2 cloves garlic, crushed
¼ teaspoon chilli flakes
zest 1 lemon
2 tablespoons lemon juice
sea salt and ground pepper
To serve
100 grams firm ricotta
basil leaves for garnishing
olive oil for drizzling (optional)
METHOD
Sauce: Combine all the ingredients in a large bowl and season generously with salt and pepper. Set aside for the flavours to mingle while you cook the pasta.
Cook the pasta according to the packet instructions. Drain then tip onto the sauce. Add the beans and gently toss everything together.
To serve: Divide between shallow bowls and dollop over the ricotta and basil leaves. Drizzle with olive oil if desired.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.