Pasta with Broad Bean Cream, Crispy Speck, and Provolone: Spring brings with it fresh and light ingredients, perfect for creating tasty and simple dishes. Among these, broad beans are a true symbol of the season: sweet, soft, and ideal for making a velvety cream that pairs perfectly with crispy speck and grated provolone.
In this recipe, we will see how to prepare a delicious pasta with broad bean cream, crispy speck, and provolone, a creamy first course rich in contrasts between the sweet flavor of the broad beans, the bold character of the speck, and the saltiness of the cheese.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for Pasta with Broad Bean Cream and Speck
This recipe is simple and has few ingredients, but the result is extraordinary:
- 11 oz pasta
- 7 oz broad beans (fresh, shelled)
- 3.5 oz speck (sliced into strips)
- 1 tbsp extra virgin olive oil
- 1.8 oz pecorino (grated)
- 1 tbsp pine nuts
- to taste mint (fresh leaves)
- to taste salt
Steps
Follow these simple steps to create a dish with a unique flavor:
1. Cook the broad beans:
Bring a pot of salted water to a boil and cook the broad beans for 2-3 minutes. Drain and immediately plunge into a bowl of cold water and ice: this helps maintain their bright green color. Remove the outer skin.
2. Prepare the broad bean cream
Transfer the broad beans to a blender and blend with extra virgin olive oil, pecorino, pine nuts, a few mint leaves, and a pinch of pepper. If necessary, add some pasta cooking water to achieve a creamy consistency.
3. Make the speck crispy
Heat a non-stick pan and brown the speck strips without adding oil. They should become crispy and golden. Once ready, place them on absorbent paper.
4. Cook the pasta
Cook the pasta in plenty of salted water and drain it al dente, saving some cooking water.
5. Toss the pasta
Combine the pasta with the broad bean cream and mix well, adding the cooking water little by little for the right creaminess. Add the crispy speck, and when ready to be served, top with grated provolone and serve immediately.
If you like my recipes and my world, follow me also on FACEBOOK and INSTAGRAM. You are welcome, leave a like and comment and I will reply immediately!!
Don’t miss my VIDEO TUTORIALS ON YOUTUBE and my photographed recipes on PINTEREST!
TO RETURN TO HOME CLICK HERE
This pasta is a perfect balance of flavors and textures: the sweetness of the broad beans combines with the saltiness of the pecorino and the bold taste of the crispy speck, while the creaminess of the sauce perfectly envelops each bite.
An ideal dish to serve on beautiful spring days when we crave something good, simple, and authentically flavored.
If you try this recipe, let me know in the comments what you think! Bon appétit!
Tips and Variations
If you want an extra touch of freshness, you can add grated lemon zest before serving.
For a vegetarian version, omit the speck and add some shaved aged pecorino.
If you prefer an even creamier texture, you can add a tablespoon of ricotta to the broad bean cream.
Pasta with Broad Bean Cream, Crispy Speck, and Provolone
FAQ (Frequently Asked Questions)
Can I use frozen broad beans?
Yes, frozen broad beans are fine. Just blanch them for a few minutes before blending.
Can I substitute pecorino?
If you prefer a milder taste, you can use Parmesan or salted ricotta.
How can I make the cream more velvety?
Add a tablespoon of pasta cooking water while blending the broad beans to achieve a softer consistency.
