Cold Pasta with fava beans, asparagus, and Abruzzo pecorino is a quick and tasty main course, perfect for this warm spring.
Honestly, this dish was inspired by a conversation with a dear friend, and knowing I had the ingredients in the fridge to make it, I jumped into the quick preparation of this recipe that will be our lunch for tomorrow.
Small tips for making it focus on the preparation of the ingredients and especially their freshness. In this case, for the asparagus, I used a quantity that was left over in the fridge from the last recipe, as we try not to waste anything at home.
Below, I’m leaving you some ideas for making easy and quick cold pasta dishes.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 40 Minutes
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 8.5 oz farfalle
- 7 oz fava beans (weight without skin)
- 3.5 oz asparagus (weight without waste)
- 3 tbsps extra virgin olive oil
- 0.5 oz coarse salt (for the pasta)
- 7 oz pecorino (weight without crust)
- to taste pepper
Tools
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 Small pot
- 1 Colander
- 1 Bowl
- 2 Small bowls
Steps
To make the Cold Pasta with Fava Beans, Asparagus, and Abruzzo Pecorino, first shell the fava beans and blanch them for 4 minutes in a small pot.
Let them cool for a moment in a bowl with very cold water and remove the outer skin.
Place them back in a small bowl with clean, cold water.
Cut the asparagus into pieces, removing the tougher stalk part, rinse them under cold running water, and blanch them for 6 minutes in a small pot.
Drain them and let them cool in a small bowl with cold water as well.
Cut the pecorino into chunks after removing the crust.
Meanwhile, cook the pasta in plenty of salted water and after draining it, cool it under a stream of cold water.
Put it in a large bowl, season it with extra virgin olive oil and pepper, preferably freshly ground, and add the other ingredients.
Enjoy immediately or store in the refrigerator covered for up to 48 hours.
