Pasta with Fava Bean Pesto, the taste of spring on the table. A creamy and delicious main course, perfect to enhance the fresh and delicate flavor of seasonal fava beans, ideal for a family lunch or a dinner with friends.
I confess that I never liked fava beans when I was little, despite my mom’s attempts to get me to eat them. In reality, there was no valid reason, more like an obsession: they didn’t appeal to me, and I didn’t even want to try them. Now, however, I have had to change my mind and I must admit that I missed out on a lot of flavors!
Besides, fava beans are good for your health. So, I would say it’s time to catch up and experiment with many delicious recipes with fresh fava beans. Here is my recipe for pasta with fava bean pesto.
Easy and quick recipe: in less than half an hour, you can enjoy this fresh and tasty main course!
Let’s see together how to prepare Creamy Saffron Pasta with Sausage and Fontina. Get the ingredients ready, and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious main courses to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 11 oz pasta (penne, trofie or orecchiette, but also spaghetti or linguine)
- to taste coarse salt
- 3.5 oz fava beans (fresh, shelled)
- 1 clove garlic
- 5 leaves basil (fresh or mint – or a mix)
- 1 oz pecorino
- 0.7 oz grated parmesan
- 1.4 oz walnuts (or pine nuts, almonds, or hazelnuts)
- 1 pinch coarse salt
- 2.8 oz extra virgin olive oil
Tools
- 1 Pot
- 1 Blender
- 1 Jar
- 1 Pan
Steps
First, put a pot with plenty of water on the stove and bring it to a boil. When the water boils, add the pasta (I used Sgambaro penne) and cook it for at least 11 minutes (according to the package instructions).
Meanwhile, proceed with preparing the Fava Bean Pesto. If you use young and tender fava beans, like I did, you can skip blanching. If they are a bit larger or you prefer a milder flavor and a creamier texture, a brief blanching is a great idea.
At this point, put a large enough pan on the stove, add the fava bean pesto (in the amount you desire) and a ladle of pasta cooking water: mix well to make the sauce creamier.
Drain the pasta al dente and transfer it directly into the pan with the sauce, add a sprinkle of parmesan (or pecorino) and stir for a few minutes. The Pasta with Fava Bean Pesto is ready. Enjoy your meal!
Until the next recipe
Storage
You can store Pasta with Fava Bean Pesto in the refrigerator for 1-2 days, in an airtight container. When serving, it might be necessary to stir the pasta well to redistribute the pesto, which might have compacted slightly. If necessary, add a tablespoon of reserved cooking water to revive the creaminess.
Tips and Suggestions
– If you like more intense flavors, you can also add a piece of fresh chili to the pesto.
– Since you’ll probably have some left over, you can store the fava bean pesto in the fridge for a couple of days, covered with a little oil, or freeze it in small portions.
Variants
– You can add Burrata or stracciatella raw at the end for a creamy and enveloping contrast.
– Grated zest or a drizzle of lemon juice brightens up the pesto flavor.
– Once finished, you can also add some blanched or grilled asparagus for a slightly crunchy texture, or sautéed peas, but also Braised Artichokes or julienned zucchini.
Other suggested pairings:
– Shrimp or prawns, sautéed with a little oil and garlic, for a surf-and-turf version.
– Crumbled and browned sausage, for a more rustic and substantial flavor.
– Tuna in oil, drained and crumbled, for a quick and tasty version.
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