Fava beans and pecorino, a classic pairing in Roman cuisine, especially tied to the May Day outing. This time, though, go a step further and prepare a different dish, at least for your household. You make a fava-bean and pecorino pesto and dress the pasta with it. The result? A hearty first course, almost a one-pot meal in its completeness, yet quick to bring to the table. Here’s how to make pasta with fava beans and pecorino, tasty and creamy.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
If you want another seasonal option, this pasta with fava-bean and pecorino pesto is a simple, creamy idea to bring to the table. And if you’re looking for another spring variation, you can also try pasta with agretti and pine nuts, light and very aromatic.
- 14 oz shelled fava beans
- 14 oz short pasta (rigatoni)
- 2.5 oz pecorino romano
- 4 tbsp extra virgin olive oil
- to taste black pepper
Tools
- 1 Pasta pot
- 1 Immersion blender
- 1 Skimmer
Preparation
The pasta with fava-bean and pecorino pesto is simpler than you think: few steps, the right ingredients, and in no time you’ll have a creamy, flavorful dish on the table.
First, shell the fava beans and blanch them in water. Bring a large pot to a boil, add the fava beans and let them cook for 3–4 minutes. Scoop them out with a skimmer and transfer them immediately to a bowl of cold water: this stops the cooking and, after a couple of minutes, you can peel them easily without burning your fingers.
Once all the fava beans are peeled, set aside a handful for garnish. Put the remaining beans into a container and blend them until you obtain a cream. Add the pecorino and the extra virgin olive oil, then continue blending.
If the mixture is too thick, add one or two tablespoons of the pasta cooking water to achieve a creamy consistency.Cook the rigatoni in plenty of salted water and drain them al dente, reserving one cup of the cooking water.
Pour the pasta into a large pot, add the fava-bean pesto and mix well. If needed, add a little of the reserved cooking water to bind everything.
Plate and finish with the whole fava beans set aside earlier, a sprinkle of pecorino and a drizzle of raw olive oil.
Storage
You can store the pasta with fava beans and pecorino in the refrigerator for 1 day, in an airtight container. When serving, add a tablespoon of water or a drizzle of oil and gently warm it in a pan to restore the creamy texture.
The fava-bean pesto, on the other hand, keeps separately for 2 days in the refrigerator, covered with a drizzle of oil on the surface to prevent oxidation.
Notes
For a creamier result, blend the fava beans while they are still warm: the cream will be smoother.
You can adjust the pecorino to taste: the more you add, the more flavorful the dish will be.
Always keep aside a little cooking water: it is essential for emulsifying and binding the sauce.
If the fava beans are large, don’t skip the peeling step: it really changes the final texture.
FAQ (Questions and Answers)
Can I prepare the pesto in advance?
Yes, you can prepare it a few hours ahead and store it in the refrigerator with a drizzle of oil on the surface.
What shape of pasta should I use?
Rigatoni are perfect because they hold the sauce well, but you can also use mezze maniche or fusilli.
Can I make it without cheese?
Yes, but you will lose some creaminess and flavor: you can compensate with an extra drizzle of oil or with blended nuts.
