Linguine with mussels, fava beans, and pecorino is a very tasty first course that I enjoyed in solitude (and with great joy, hehe) the other day in my beloved Bolognese apartment.
I’m not much of a fan of fava beans, but they remind me of my mom who used to go down to the garden below our house and munch on them greedily under my almost horrified eyes. How on earth could she eat them so happily when they tasted so bad, huh?
Now I like fava beans even if I’m not crazy about them, and maybe it’s more of a comfort to Maria, who is no longer here, than anything else… well, over time I think for you too, many things take on a different aspect and a particular taste because we are a single body divided into billions of emotions and also memories!
Well, after this romantic rant, let’s get back to food and…
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WHAT ARE THE BENEFITS OF CONSUMING FAVA BEANS???
Fava beans are good for the body and contain:
• They contain fiber that helps digestion while also regulating intestinal function and giving the body a feeling of fullness;
• They are rich in plant proteins perfect for those who follow a vegetarian diet or want to limit meat consumption;
• They have a good amount of iron and folates that can fill iron deficiency, and thanks to folic acid, they are very useful for pregnant women in fetal formation;
• They contain the substance called Levodopa, a precursor of dopamine useful even in the treatment of Parkinson’s disease;
• They are definitely low-calorie, especially when eaten fresh because dried they have more calories;
• They provide the body with vitamin C and B group vitamins, and minerals such as magnesium, potassium, and copper.
VERY SERIOUS WARNING!!!!!!!!!!!
Fava beans have a very serious warning linked to the disease called favism, a condition that can lead to serious consequences such as hemolytic anemia.
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I always suggest, based on mussels and clams, these delicious first course recipes:
GNOCCHETTI WITH MUSSEL AND CLAM RAGOUT
RICE, MUSSELS, AND POTATOES TIELLA
SARDINIAN FREGOLA AND CLAMS
HANDMADE WHOLE WHEAT PAPPARDELLE WITH CLAMS AND ZUCCHINI
LINGUINE WITH MUSSELS, FAVA BEANS, AND PECORINO
The ASI kitchen
- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for LINGUINE WITH MUSSELS, FAVA BEANS, AND PECORINO
- 12.3 oz linguine
- 12.3 oz fava beans
- 14.1 oz mussels
- 2.5 oz Pecorino Romano
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools for LINGUINE WITH MUSSELS, FAVA BEANS, AND PECORINO
- Casserole
- Frying Pan
- Small Bowl
- Bowl
- Food Scale
Preparation of Linguine with Mussels, Fava Beans, and Pecorino
To prepare linguine with mussels and pecorino, I start the recipe by cleaning the mussels, or more accurately, checking the mussels that I had already had cleaned in a sort of centrifuge by the lady in the fish department at the supermarket.
I then put them in a pan with a drizzle of extra virgin olive oil and a couple of garlic cloves, covering with a lid.
I wait a few minutes for the shells to open, then filter the liquid formed and set them aside, some with shells removed, some not.
I shell the fava pods and scald them in the pan for a few minutes with a drizzle of EVO oil.
I cook the linguine in salted boiling water, and in the meantime, in a small bowl, I put Pecorino Romano cheese with a ladle of cooking water, mixing well until obtaining a delightful cream.
Once the pasta is al dente, I drain the linguine, combining them with the mussels with shells removed, sautéing them in the pan, adding a little cooking liquid if necessary, and adjusting the saltiness (but be careful not to overdo it, eh).
Off the heat, I also pour in the Pecorino Romano cream and mix everything together, adding the mussels still firmly attached to their shells.
All that remains is to plate the linguine with mussels, fava beans, and pecorino and…
enjoy your meal!
Annalisa
