AuthorBen WatsonCategoryPork, WinterA quick & simple pasta dish ideal for a mid-week dinner, using our nduja jam and pomarola sauce with roasted courgettes and broad beans.
150 g Bens Farm Shop nduja jam
400 g tagliatelle
150 g frozen peas or broad beans
150 g ricotta
3 medium courgettes
200 ml Bens Farm Shop pomarolo sauce (or any other tomato based pasta sauce)
1
Toss the diced courgette in a little olive oil and roast in a 200ﹾC oven or air fryer until beginning to brown.
Slowly heat the nduja jam in a sauté pan, stirring to break up until it has pretty much melted. Add the roasted courgette and pomarola (or any tomato based) sauce.
Bring a large pan of salted water to the boil and cook the pasta. Two minutes before the recommended cooking time is up, add the broad beans or peas.
Cook to al dente and drain, leaving a little water. Add the nduja sauce and stir in the ricotta.
Ingredients
150 g Bens Farm Shop nduja jam
400 g tagliatelle
150 g frozen peas or broad beans
150 g ricotta
3 medium courgettes
200 ml Bens Farm Shop pomarolo sauce (or any other tomato based pasta sauce)