Pasta with Broad Beans and Ricotta
Remove the beans from the pods. Blanch for 5-8 minutes in boiling salted water. Remove from the water, rinse under cold water, and peel.
Cook the pasta according to the package directions until al dente.
Peel and finely dice the onion and garlic. Melt the butter in a saucepan, and sauté the onion and garlic. Mix in the cream, bring to a boil, then puree completely. Mix in the ricotta (you can puree if you'd like, but it's not necessary). Heat the mixture slowly. Remove the leaves from the lemon thyme. Set some aside for garnish, add add the remaining leaves to the sauce. Cook the sauce over medium heat for 5 minutes. Season to taste with salt and pepper. Add the shelled beans to a colander, and drain the pasta over the beans. Mix the pasta and the beans together. Transfer the pasta mixture to 4 bowls, and top with the sauce. Garnish with the lemon thyme and the chives, and serve.