Bring a large pan of salted water to the boil. Add the broad beans to the boiling water for a minute (a sieve is useful), then dip them into ice cold water to retain their green colour. Cook the pasta in the same boiling water according to the packet’s time instructions. 

Meanwhile, prepare the pesto. In a blender, pulse the broad beans, mint, both cheeses, garlic, olive oil and generous pinch of salt and pepper. Transfer the pesto into a large bowl and set aside. 

Toast the pine nuts in a small pan until they start to pop and brown. In a small bowl, combine the ricotta with the milk.

Reserve some pasta cooking water and drain the pasta. Add to the bowl of pesto and stir in some of the pasta cooking water if it seems stiff. Serve with the pine nuts and the ricotta mixture on top.