Today in my parents’ vegetable garden the first fresh fava beans appeared, the ones that really announce spring every year. I’ve always loved them: since I was little I eat them even raw, just shelled, because they have that sweet and crunchy flavor that drives me crazy. And I’ll tell you… I even managed to get Samuele to eat them, who has never had much of a relationship with vegetables. 😂
With this little seasonal treasure I decided to prepare a simple and quick pasta with fava beans and tuna, perfect when you want a fresh but creamy first course without too many steps.
I transform half of the fava beans into a velvety fava bean cream that coats the pasta, while I sauté the other half with spring onion and tuna to add texture and flavor.
The result is a quick spring recipe, colorful and light, which is prepared while the pasta cooks.
It’s one of those dishes that smell like home, the garden and good things made with little.
If you’re looking for an idea to use seasonal fresh fava beans, this pasta with fava bean cream and tuna is really the perfect solution: creamy without cream, flavorful but delicate, ideal for a last-minute lunch or an impromptu dinner.
- Difficulty: Very easy
- Cost: Budget-friendly
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
CREAMY PASTA WITH FAVA BEANS AND TUNA
- 8.8 oz fresh fava beans
- 1 spring onion
- 4.2 oz tuna (drained)
- 3 leaves basil
- 2 tbsp Parmesan
- extra virgin olive oil
- salt
- as needed pasta cooking water
- 6.4 oz pasta
Tools
CREAMY PASTA WITH FAVA BEANS AND TUNA
- 1 Pentola pentola acciaio
- 1 Scolapasta scolapasta
- 1 Frullatore frullatore
Steps
Shell the fava beans, plunge them into salted boiling water for 2–3 minutes, then drain and immediately transfer them to cold water to keep their bright color.
Put half of the fava beans in the blender with: oil, Parmesan, basil, a pinch of salt and a ladle of pasta cooking water.
Blend until smooth and adjust the thickness as needed.
In a pan heat a drizzle of oil with the chopped spring onion. Add the remaining fava beans and the drained tuna. Sauté for a few minutes to develop flavor.
Drain the pasta al dente and transfer it to the pan with the fava beans and tuna. Mix well.
Turn off the heat and add the fava bean cream. Stir until the pasta is creamy and uniform.
Finish with a drizzle of oil and… enjoy your meal!
✨Variations
With ricotta: add 2 tablespoons of ricotta to the fava bean cream for a softer result.
With crispy bacon: for a more savory version.
With lemon: a grating of zest at the end of cooking enhances the freshness of the fava beans.
Without tuna: replace it with chickpeas or crumbled feta.
FAQ (Questions & Answers)
Can I use frozen fava beans?
Yes, they’re perfect: blanch them the same way for 2–3 minutes.
Can I prepare the cream in advance?
Yes, it keeps for 1 day in the fridge if well covered.
Which pasta is best?
Short pasta like mezze maniche, fusilli, rigatoni or farfalle works best.
