Vegetarian recipe: Broad bean and three cheese pasta

Broad bean and 3 cheese pasta

Serving: 4 persons


  • 500 g dry Penne Regate
  • 150 g fresh broad beans in season, peeled out of the two skins
  • 350 g ricotta cheese
  • 150 g feta' cheese
  • 150 g cubed Edam cheese
  • Chopped fresh parsley
  • 2 cloves chopped garlic
  • 2 tablespoons olive oil
  • 3 tablespoons water


  1. In a pan, pour the olive oil and fry the garlic and the broad beans.
  2. Add the water and some chopped parsley.
  3. Lower heat and simmer for 5 minutes.
  4. Cook the pasta according to the instructions, strain and leave a bit undercooked.
  5. Mix the ricotta and feta with a fork and add to the broad bean mix.
  6. Add the pasta to the sauce and cook for 3 minutes, stirring constantly.
  7. Garnish with some cubed Edam cheese and fresh black pepper.

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