Casarecce with Fava Bean Puree

Casarecce with fava bean puree is a simple and tasty dish, typical of Mediterranean cuisine with a strong Italian influence. Here is the recipe to prepare this delicious dish.

Ingredients

• 320 g of casarecce (or another type of short pasta)
• 400 g of dried fava beans (or fresh fava beans if in season)
• 1 small onion
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Enough water to cook the fava beans
• Grated pecorino or salted ricotta, to serve (optional)

Preparation

1. If using dried fava beans, start by soaking them in cold water for at least 8 hours or overnight. If using fresh fava beans, this step is not necessary.
2. After soaking, drain the fava beans and put them in a pot with plenty of cold water. Bring to a boil and cook until they are soft. If necessary, skim the surface to remove impurities.
3. In the meantime, finely chop the onion and garlic cloves. Sauté the onion in a pan with extra virgin olive oil until it becomes translucent, then add the garlic and let it lightly brown.
4. Once the fava beans are cooked, drain them (keeping the cooking water) and pass them through a food mill or blend them with an immersion blender until you obtain a smooth puree, adding some of the reserved cooking water to achieve the desired consistency.
5. Add the fava bean puree to the sautéed onion and garlic, adjust with salt and pepper, and cook on low heat for a few minutes to flavor everything.
6. Meanwhile, cook the pasta in plenty of salted water following the package instructions for an al dente texture.
7. Drain the pasta and pour it into the pan with the fava bean puree. Mix well to combine the sauce.
8. Serve hot, and if you like, add grated pecorino or crumbled salted ricotta on top of each dish.

Curiosity

Fava beans are a very ancient ingredient in Mediterranean cuisine, used since Roman times. In many Italian regions, especially in Apulia and Sicily, fava beans are the stars of traditional dishes, often made to celebrate the arrival of spring and the abundant harvest. The dish can become a marvelous fusion with Italian cuisine if completed with a drizzle of raw extra virgin olive oil and a pinch of red chili pepper for those who love spicier flavors.