Fresh fava bean pasta with pecorino and ricotta recipe from Sicily
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Servings
4
-
Calories
683 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Mediterranean, Italian
Fresh fava bean pasta with pecorino and ricotta recipe from Sicily
Description
Fresh fava bean pasta with Pecorino and ricotta is a Sicilian-inspired dish featuring short pasta varieties like snail shells or small tubes cooked slowly with fresh shelled and peeled fava beans. The recipe starts by sautéing spring onions in olive oil, then adding the beans and chopped wild fennel or herbs. The beans are simmered just covered in water or vegetable stock until tender. Pasta is then added directly to the pot and cooked while stirring continuously, similar to risotto, with extra hot water added as needed until the pasta is al dente.
The final step involves stirring in finely grated Pecorino Romano or vegetarian Parmesan and fresh ricotta, which melt into the pasta and beans, creating a creamy, cohesive texture. The finished dish presents a pleasantly soft pasta enveloped in a subtly herbal and cheesy sauce, balanced by the fresh flavors of the beans and wild fennel.
This dish works well as a filled and hearty pasta course in a spring meal when fresh fava beans are available. It pairs well with simple green salads or roasted spring vegetables. The components require some attention during cooking, especially when stirring the pasta, but yield a uniquely fresh and satisfying pasta experience showcasing seasonal ingredients.
Traditionally made with ditali or other small pasta shapes, the recipe allows some flexibility in herbs such as substituting fennel with dill or mint. For vegetarians, Pecorino Romano can be replaced with vegetarian parmesan or just ricotta used alone. The step to peel large beans ensures a tender texture free of bitterness in the final dish.
Ingredients
- 400 g short pasta I used snail shell pasta. Or ditali or pasta shells, 14oz
- 400 g fava beans shelled and peeled (if necessary, fresh, 14oz
- 1-2 spring onions or leeks Peeled and chopped
- 1-2 prigs fennel or dill or mint washed and chopped, wild
- 2-3 tablespoon extra virgin olive oil
- 1 lt water or half water and half vegetable stock
- 90 g Pecorino Romano cheese or vegetarian parmesan, 3oz
- 120 g ricotta cheese drained, fresh, 4oz
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
- This recipe is traditionally prepared with small pasta like ditali, but small shell or snail shell pasta can be used as substitutes.
- Pecorino Romano cheese is not vegetarian; vegetarian parmesan can replace it if desired, or use ricotta alone.
- Large fava beans should be peeled after shelling to improve texture and reduce bitterness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
