The pasta with dried fava beans and guanciale is a creamy, flavorful first course, perfect for anyone who has dried shelled fava beans in the pantry and is wondering how to cook them in a different way. If you’re looking for recipes with dried fava beans that are alternatives to the great traditional classics, like Sicilian macco of fava beans or fava beans and chicory in the Apulian style, this suggestion is a simple but original idea to bring them to the table in a new guise.
The shelled dried fava beans, once cooked and pureed with a drizzle of oil, turn into a velvety cream that coats the pasta and enhances its flavor. The browned guanciale adds saltiness and crunch, while the arugula brings freshness and a pleasant bitter contrast. The result is a balanced, nourishing and surprisingly harmonious first course, ideal for showcasing these dried legumes with a few well-balanced ingredients.
If you’re wondering what to do with dried fava beans beyond the more traditional preparations, this creamy pasta is an easy and tasty solution that will make you rediscover this legume in a different light.
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