Broad Bean Pasta with Pancetta and Ricotta

Bring a large pot of lightly salted water to a boil. Add the broad beans and cook for about 3 minutes, until just tender. Lift them out with a slotted spoon and transfer to a bowl of ice water to stop the cooking.

Return the same pot of water to a boil and cook the trofie according to the package directions until al dente. While the pasta cooks, peel the outer skins from the cooled broad beans if desired, then set the bright green beans aside.

Heat a small dry frying pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, stirring occasionally, until crisp and golden. Stir in the broad beans, lemon zest, and chopped mint, then squeeze in juice from one lemon half. Season with black pepper and cook for 1 to 2 minutes, just until warmed through.

Drain the pasta, reserving about 1 cup of the cooking water. Return the pasta to the pot and add the pancetta mixture, ricotta, and a few tablespoons of the reserved pasta water. Toss until the ricotta melts into a light, glossy sauce, adding more pasta water as needed. Divide between bowls, squeeze over the remaining lemon half, and finish with Parmesan if using.