Eastington@Paddington

from The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater by Nigel Slater (p194)

I had lots of mint left over from Christmas, and this looked good, and it was.

frozen broad beans defrosted in water (shell before cooking, it is easier on the hands).

I cooked the broad beans with the orecchiette (last 4 minutes of cooking time)

Sauce EVOO, garlic, ricotta, lots of mint.

Topped with pecorino cheese.

Even better with black pepper and chilli oil!