The LINGUINE WITH ASPARAGUS, FAVA BEANS AND PEAS are a tasty and cheerful first course, perfect to serve in the spring season when vegetables and legumes are fresher and more flavorful. It is rich and complete and can also be offered as a one-dish meal for a quick meal, perhaps completed with a fresh dessert.
The goodness of the dish lies in its extreme freshness and in the combination of asparagus, peas and fava beans with coppiette (which can be replaced, if you prefer, with guanciale, pancetta or speck) and grated Pecorino Romano, which pairs wonderfully with the legumes.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 12.7 oz linguine
- 10.6 oz asparagus
- 1.25 cups peas (fresh, shelled)
- 3.5 oz fava beans (weight after shelling)
- 1.8 oz coppiette (cured pork)
- 1.8 oz Pecorino Romano
- to taste extra virgin olive oil
- to taste salt
WHAT YOU’LL NEED FOR THE LINGUINE WITH ASPARAGUS, FAVA BEANS AND PEAS
- 1 Pot
- 1 Frying pan
- 1 Small saucepan
- 1 Knife
Preparation: Linguine with Asparagus, Fava Beans and Peas
The preparation of LINGUINE WITH ASPARAGUS, FAVA BEANS AND PEAS is very easy.
Wash and trim the asparagus, removing the woody part of the stalks. Slice the stalks on the diagonal and cut the tips in half.
Bring salted water to a boil and cook the asparagus slices for 5 minutes. Add the tips and cook for another 2 minutes.
Drain them and place them in cold water to stop the cooking and fix the color. Do not discard the cooking water, as you will need it later.
Grate or finely chop the coppiette and place them in a pan with a drizzle of olive oil. Cook over low heat for 20 seconds, then add the asparagus and peas.
Cook everything for 10 minutes, helping with the reserved asparagus cooking water, and season lightly with salt. Finally, add the peeled fava beans and cook for another 1 minute.
Cook the linguine and drain them still al dente into the pan with the sauce. Add a few ladles of the starchy cooking water and finish cooking. With the heat turned off, add the grated Pecorino Romano and emulsify.
Plate the LINGUINE WITH ASPARAGUS, FAVA BEANS AND PEAS and enjoy them hot and creamy.
