5 from 96 votes
Fresh fava bean pasta with pecorino and ricotta recipe from Sicily
This recipe combines short pasta with fresh fava beans, sautéed spring onions, and wild fennel, finished with Pecorino Romano and ricotta cheeses. The pasta is cooked risotto-style in a bean-rich broth, creating a creamy texture enhanced by the melting cheese. This dish showcases fresh spring ingredients and balances the subtle bitterness of fava beans with the richness of dairy, making a comforting, herbaceous meal.
Prep Time
30 mins
Cook Time
30 mins
Servings:
4
Calories:
683 kcal
Course:
Side Dish, Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 683
% 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.