I picked up some Rustichella d'Abruzzo Tagliatelli, some fresh broad beans, some Glenilen low fat cream cheese, some pecorino with chilli, fresh parsley and a lemon.
I blanched the broad beans in salted water till soft, reserved half and put the other half in a blitzer with some of the cream cheese, some grated pecorino, a little fruity extra virgin olive oil, lemon juice, a litle water from the blanching and salt/pepper. This made a lovely sauce.
To assemble, I just cooked the tagliatelli, poured over the sauce and plated up with some grated cheese, parsley and thereamaining broad beans.
All in all, 20 minutes of easy cooking for a really tasty plate of food.