Paccheri Primavera: Pasta with Asparagus Pesto, Robiola and Fresh Fava Beans
The paccheri are my current passion! After trying them in many ways, even stuffed like little cannelloni, today I want to offer you a lighter, very spring-like and fragrant recipe: paccheri with asparagus pesto, robiola and fava beans.
In this dish freshness takes center stage. The base is a delicate homemade asparagus pesto, made creamy by robiola and completed with hints of basil pesto, cherry tomatoes and crunchy fresh fava beans.
As you know, in my dishes I always try to highlight the genuineness of the ingredients: for this reason I don’t use béchamel. I often find it too overpowering and heavy; I prefer to let the flavors of the land speak. This is a choice I proudly maintain since the beginning of my blog adventure!
An intense aroma will fill your kitchen and spread through the house, giving you the pleasure of serving a light vegetarian first course with delicate flavor. Its simplicity will be the key to its success and it will be perfect for every occasion.
All “vegetarian” recipes are without meat and/or fish (NB: other animal-based protein foods, such as eggs and cheeses, may be used).
Other first courses you might like:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same I use in my recipes; buying them through my blog helps support me and my work, while it will not cost you anything extra!
- 12 oz paccheri
- 1 cup cherry tomatoes
- 1 cup fava beans (shelled and with skins removed)
- 5.3 oz Pesto alla Genovese
- 2.5 oz robiola cheese
- 1.4 oz grated Parmesan
- to taste salt
- 8 oz asparagus (trimmed)
- 1.4 oz grated Parmesan
- 1 oz almonds
- 1 clove garlic (optional)
- 5 leaves basil
- 2 leaves mint
- 3 1/8 cups extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Mixer
- 1 Knife
- 1 Saucepan
- 1 Slotted spoon
- 1 Baking dish
- 1 Spoon
Preparation
Start by preparing the asparagus pesto. Slice the stalks into rounds, separating them from the tips. Blanch the stalks for 6 minutes in salted boiling water, then drain and transfer them to a food processor together with the grated Parmesan, coarsely chopped almonds, garlic, mint, basil, olive oil in a thin stream, a pinch of salt and pepper.
Pulse several times until you obtain a smooth and homogeneous cream.
Now add the robiola to the pesto and blend again.
Meanwhile, cook the paccheri in salted boiling water, drain them al dente with a slotted spoon. In the meantime, spread a few spoons of the pesto and robiola on the bottom of a baking dish.
Place the paccheri in a single layer without overlapping them too much.
Cover with more asparagus pesto and robiola and a few spoonfuls of Genovese pesto here and there.
Add some fava beans and asparagus tips previously blanched for 2 minutes in the same water used for the stalks, and distribute them evenly.
Also add the cherry tomatoes quartered, more asparagus pesto and basil pesto and sprinkle generously with grated Parmesan.
Create a second layer and finish with the remaining ingredients, sprinkling with more grated Parmesan. Bake at 356°F for 25 minutes, then remove from the oven and let cool slightly.
Serve with additional fresh basil.
And there you have it… paccheri with asparagus pesto, robiola and fava beans are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉Paccheri with asparagus pesto and robiola are best enjoyed right away, when the creaminess is perfect. However, if you have leftovers, you can store them in the refrigerator in an airtight container for up to 1-2 days. When reheating, add a splash of water or milk to revive the robiola and pesto cream, warming briefly in a preheated oven or in the microwave.
1. Can I use frozen asparagus?
Absolutely! If you can’t find fresh ones, frozen asparagus is a great alternative. Blanch them briefly before blending for the pesto as indicated in the recipe.
2. What can I substitute for robiola?
If you want a stronger flavor, you can use fresh goat cheese (caprino) or you can try cow’s ricotta or another spreadable cheese.
3. Do fava beans need to be peeled twice?
Yes. For a more refined and easily digestible result, I recommend removing the outer skin of the fava beans as well (especially if they are large), leaving only the bright green heart.
4. Which pasta shapes can I use instead of paccheri?
If you don’t have paccheri, I recommend shapes that hold the sauce well such as calamarata, mezze maniche, rigatoni or fresh trofie.
