fresh broad beans, 17 oz
spaghetti, 14 oz
olive oil
grated parmigiano cheese
chives, a small bunch
ricotta cheese, 8,5 oz
raw ham, 5,3 oz
onion, 1
fennel seeds, 1 tbsp


Chop the onion and the chives finely. Stir fry them until translucent in a pan with 2 tablespoon of olive oil. Chop the Prosciutto finely and add it to the pan. Cook the beans in hot water then drain and let them cool down before peeling them. Cook the spaghetti in salty water for 2 mins less than it states on the packet. Add the ricotta and the fennel seeds, season with salt and pepper to the pan and stir well. Add some of the spaghetti water (about 3-4 tablespoon) and stir until you get a smooth consistency. Cook for about 10 mins over a low heat with the lid on. Add the cooked and peeled broad beans. Drain the spaghetti and add it to the sauce with 2 tablespoon of olive oil. Stir well over a source of heat for the remaining couple of minutes. Serve with plenty of Parmigiano Reggiano!

Thanks to: My Little Italian Kitchen