Broad Bean & Pecorino Spelt Penne

1.Cook dried pasta in a large saucepan of boiling salted water for 10 minutes or until al dente.

2.When pasta has 5 minutes cooking time remaining, heat oil and butter in a large frying pan over medium heat. Add green onion, garlic, and chili, stirring for 6 minutes or until softened.

3.Using a large slotted spoon, transfer pasta with 1/4 cup of pasta water to the frying pan. Add broad bean mixture, then stir in ricotta, pecorino, lemon rind, and juice. Toss vigorously for 2 minutes or until well combined and heated through. Add more pasta water if needed. Season to taste.

4.Serve pasta and sauce topped with ricotta, extra pecorino, and mint, and seasoned with freshly ground black pepper.