Ditalini gr. 600,
fresh ricotta cheese gr. 300,
small fresh broad beans kg. 1,
scallions,
olive oil,
salt and pepper.
Shell broad beans, take the top off and cook on a very low flame with some oil, finely chopped scallion, salt and pepper. Do not fry them, just let them cook in this juice.
Cook pasta, drain “al dente” and add to ricotta previously diluted with some of the water where you have cooked pasta. Add beans and a lot of pepper. Serve hot.