Are you looking for the perfect recipe for pasta with fresh fava beans and ricotta?
The creamy, easy-to-make one that always impresses everyone?
You’re in the right place!
This version is designed to be quick (perfect after a long day at work!) and incredibly flavorful, combining the sweetness of spring fava beans with the enveloping creaminess of ricotta.
Whether you choose the classic version (naturally vegetarian) or the vegan one using simply plant-based ricotta, this pasta will become your go-to dish: a first course to savor, ready to delight your palate!
(For tips on quickly shelling, peeling fava beans, storing them best, and even reusing the skins for a delicious zero-waste recipe, check here).
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Spring, All Seasons
- Energy 255.42 (Kcal)
- Carbohydrates 30.24 (g) of which sugars 2.34 (g)
- Proteins 13.95 (g)
- Fat 7.98 (g) of which saturated 3.97 (g)of which unsaturated 2.02 (g)
- Fibers 4.63 (g)
- Sodium 660.66 (mg)
Indicative values for a portion of 360 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz pasta (Your preferred type)
- 12 oz fava beans
- 9 oz ricotta (Fresh)
- Half red Tropea onion (Or shallot)
- 2 cloves garlic
- Half spicy chili pepper
- 6 tablespoons extra virgin olive oil
- 1 bunch mint
- as needed Pecorino cheese (For finishing)
- as needed salt
- 1 pinch black pepper
Tools
- 1 Pan Amazon BASIC
- 1 Pot Barazzoni
Steps
Blanching Fava Beans (Optional but recommended): Bring a small pot of slightly salted water to a boil.
Plunge the shelled fava beans and cook for 2-3 minutes from when it returns to a boil. Drain and immediately transfer them to cold water (or ice) to stop the cooking and set the bright green color.
Peeling Fava Beans (Only if Large): If the fava beans are large and their outer skin is thick, gently remove it with your fingers after blanching. If using small and tender fava beans, you can skip this step.
Water for the Pasta: Put a pot with plenty of water for the pasta on the stove. Salt it when it reaches a boil.
Ricotta Cream: In the meantime, place the ricotta (dairy or plant-based) in a bowl.
Mix it with a fork along with grated lemon zest, 2-3 tablespoons of EVO oil, plenty of chopped fresh mint (keep some whole leaves for later), a pinch of fine salt, and a generous grind of black pepper.
Stir until you get a homogeneous cream.
The Aromatic Sauté: In a large pan, heat 4-5 tablespoons of EVO oil. Add the garlic cloves (whole or minced) and the finely chopped half Tropea onion.
Gently sauté over low heat for a few minutes. Add the half chili pepper, seeds removed.
Cooking Fava Beans: Slightly increase the heat, add the fava beans (blanched and possibly peeled) to the sauté.
Sauté for 4-5 minutes, adding a pinch of salt. They should remain tender but not fall apart.
Cooking and Combining: Throw the pasta into the boiling salted water.
While it cooks, turn off the heat under the fava beans.
When the pasta is very al dente (1-2 minutes before the indicated time), take a cup of cooking water and drain it.
Perfect Finishing: Pour the drained pasta directly into the pan with the fava beans.
Add some more torn fresh mint leaves.
Pour over the previously prepared ricotta cream.
Turn the heat back on to low. Stir vigorously, adding a little cooking water at a time until you create an enveloping creaminess.
Turn off the heat and add a generous sprinkling of grated Pecorino Romano (or vegan cheese).
Finish for a few more seconds.
Plating and Tasting: Serve your creamy fava bean and ricotta pasta immediately.
Finish each plate with a drizzle of raw EVO oil, a few fresh mint leaves, and a final sprinkle of Pecorino (or vegan cheese).
Smell the aroma and get ready for a spring flavor explosion!
Storage, Tips, and Variations
Storage:
This pasta is sublime freshly made! If there’s any leftover, store it in an airtight container in the fridge for up to 1 day. Reheat in a pan adding a splash of water or oil to bring back creaminess. Freezing is not recommended.
Tips:
Use the freshest fava beans for optimal flavor. Do not overcook the fava beans in the sauté; they should remain bright and slightly crunchy.
The cooking water is FUNDAMENTAL for creaminess: use it sparingly but don’t be afraid to add it.
For a 100% VEGAN version, use plant-based ricotta and vegan grated cheese as indicated in the ingredients. The result will be equally creamy and delicious!
Want an extra touch of freshness? Add grated zest of half an untreated lemon to the ricotta cream!
Variations:
Bold Flavor: Add 50-70g of pancetta or guanciale cubes to the sauté before the onion.
Different herbs: Try with basil or a mix of aromatic herbs.
Different cheeses: You can substitute Pecorino with Parmesan or Ricotta Salata flakes (in this case, add them only at the end).
FAQ (Questions and Answers)
FAQ – Frequently Asked Questions
Can I use frozen fava beans?
Yes, you can use them. Cook them straight from frozen in the sauté, perhaps adding a splash of water and extending the cooking time by a few minutes until they are tender.
Do I have to peel the fava beans?
No, if they are small and tender the skin won’t bother. It’s recommended for larger ones for a more pleasant texture and greater sweetness.
Which pasta shape is best?
Short shapes (like fusilli, orecchiette, casarecce, mezze maniche) collect the creamy sauce well. Long shapes like spaghetti or linguine also work well.
Can I prepare the sauce in advance?
You can prepare the ricotta cream and the sauté with fava beans a few hours before. Cook the pasta and assemble everything only when serving for the best result.
How do I make the recipe vegan?
It’s very simple: use a good quality plant-based ricotta (there are excellent ones based on soy, almonds, or cashews) and replace the Pecorino with a vegan grated cheese (often based on cashews or nuts and nutritional yeast).
