Rustic pasta with broad beans and Parma coppa.
After many years, I decided to plant broad beans. My garden isn’t very large; if I wanted to plant everything, I’d need a field… But I can continuously enjoy seasonal vegetables, although the quantity I produce of some doesn’t allow for preserving.
As I’ve mentioned before, I’m a fresh pasta enthusiast… Rustic pasta pairs well with broad beans.
So I got to work! I kneaded the semolina with eggs from my hens and shaped the pasta.
While they dried, I picked the broad beans from the garden and shelled them. There are only two of us, so it doesn’t take long.
I can assure you it’s a great satisfaction to eat what I produce, especially because it has a genuine and complete taste!
Back to the pasta… I had already bought the Parma Coppa which, with its delicate flavor, didn’t overpower my dish. I’m not a fan of fatty dishes, so I look for the right ingredients.
All that was left was to finish the dish!
You might also be interested in these recipes with legumes…
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Pasta with broad beans and…
- 10.5 oz dry egg pasta (Rustic pasta is available in stores, but you can try making it; it's an extra satisfaction. You'll find the video on my Instagram account.)
- 1 lb fresh broad beans, cooked, in a pan (Flavored with chopped onion)
- 6 slices pork coppa (I used Parma coppa, other varieties are also fine)
- to taste salt
- to taste olive oil
- to taste pecorino cheese
Tools
To prepare this dish, you’ll need the saucepan to cook the broad beans, the frying pan for the coppa and to toss the pasta once cooked, and a pot to cook the pasta. You can find shopping suggestions by clicking Here
Steps
In reality, this is a quick dish; fresh broad beans cook quickly. If you want to make fresh pasta for four people, you’ll have it done in an hour! For convenience, you can prepare the pasta and then freeze it for later use… I always stock up to have everything under control and not be caught unprepared.
Knead the semolina and eggs to form the pasta. Let it rest until you’re ready to use it. In the meantime, I gathered and shelled the broad beans. If you bought them, shell and clean them well; don’t throw away the pods; after the recipe, I’ll suggest how to use them.
Sauté half a finely chopped onion and add vegetable broth or water, adjust the salt, and bring to a boil.
In the meantime, after putting the pot with water and salt on the stove, cut the coppa into strips and toast it in a non-stick pan. The fat will melt and flavor the pasta.
When the water boils, add the pasta and cook until al dente…
In the pan with the coppa and the stove on, combine the broad beans, pasta, and pecorino cheese.
Season well and serve hot with a pinch of black pepper!
If you’re short on time, you can prepare the pasta in advance and freeze it; the broad beans cook quickly, making this a quick recipe. The next day, sautéed in a pan, it’s amazing; the cheese roasts and creates a unique flavor!
With the broad bean pods, if they’re in good condition, you can blanch them after removing the strings and cutting the ends, dry well, and bread with egg and chickpea flour; fry and serve as a snack. If intact, you can stuff them with a mixture of ham and cheese, bread, and fry!
