Fresh fava bean pasta with pecorino and ricotta recipe from Sicily
User Reviews
5.0
144 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Servings
4
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Calories
683 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Italian
Fresh fava bean pasta with pecorino and ricotta recipe from Sicily
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This amazingly delicious and super simple one-pot fresh fava bean pasta recipe from Sicily is so much more than the sum of its parts! All you need is pasta, fresh fava beans, spring onions, wild fennel or dill, pecorino and ricotta to make this traditional Italian spring pasta recipe.
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Ingredients
- 400 g short pasta (14oz) I used snail shell pasta. Or ditali or pasta shells
- 400 g fresh fava beans (14oz) shelled and peeled (if necessary)
- 1-2 spring onions or leeks Peeled and chopped
- 1-2 prigs wild fennel or dill or mint washed and chopped
- 2-3 tablespoon extra virgin olive oil.
- 1 lt water or half water and half vegetable stock
- 90 g Pecorino Romano (3oz) or vegetarian parmesan
- 120 g fresh ricotta (4oz) drained
Instructions
Prepare the ingredients.
- Shell the fava beans and remove the outer skin if they are quite large. Wash and peel the spring onion and chop into small pieces. Wash and chop the wild fennel, dill or mint. Grate the pecorino or vegetarian parmesan if not grated. Drain the ricotta if using.
Cook the beans.
- Sauté the spring onion in olive oil until it starts to soften. Add the beans and sauté for a minute then add the wild fennel and enough water (or vegetable stock) to just cover the beans. Add salt and pepper and simmer covered for about 10-15 minutes.
Add the pasta and finish the dish
- When the beans are cooked add enough hot water (it needs to be hot) so the beans are covered again. Add the pasta and cook stirring continuously (like for risotto). Add more hot water as required. Once the pasta is al dente season with salt (if needed) and more black pepper.
- Remove the pot from the heat and add the grated cheese. Stir the cheese into the pasta and beans until it has melted. Finally plate the pasta and fava beans. Add a generous dollop of ricotta to each plate (if using) and serve.
Notes
- Traditionally this recipe would be made with ditali, small pasta tubes. I used lumache rigate, grooved snail shell pasta. My pasta came from a company who make pasta in Gragnano, a town near Naples that’s very famous for dried pasta. You can also use small shell pasta.
- Pecorino isn’t vegetarian so strict vegetarians will want to use a vegetarian parmesan or just use ricotta.
Nutrition Information
Show Details
Calories
683kcal
(34%)
Carbohydrates
96g
(32%)
Protein
31g
(62%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
39mg
(13%)
Sodium
307mg
(13%)
Potassium
550mg
(16%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
272IU
(5%)
Vitamin C
1mg
(1%)
Calcium
361mg
(36%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Calories | 683kcal | 34% |
| Carbohydrates | 96g | 32% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 39mg | 13% |
| Sodium | 307mg | 13% |
| Potassium | 550mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 361mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
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