Pasta and Fava Beans

Pasta with fava beans is a rustic and flavorful dish typical of Italian cuisine, especially that of the southern regions. It’s a traditional springtime recipe, when fava beans are fresh and tender. Here’s a basic version of the recipe:

Ingredients

• 350g of short pasta (such as ditalini, orecchiette, or tubetti)
• 1kg of fresh fava beans (shelled)
• 1 finely chopped white onion
• 100g of pancetta or guanciale (optional for a vegetarian version)
• Extra virgin olive oil
• Salt and pepper to taste
• Grated pecorino cheese (optional)

Preparation

1. If the fava beans are very young, they might not need to be peeled, but if the skin is tough, remove it after shelling the beans.
2. In a large pan, heat a drizzle of evo oil and sauté the chopped onion until it becomes translucent. If you choose to use pancetta or guanciale, add it at this stage and let it brown.
3. Add the shelled fava beans, salt, and pepper. Cover with a lid and let cook for about 20 minutes on low heat, adding a little water if necessary.
4. Meanwhile, cook the pasta in plenty of salted water following the instructions to get it al dente.
5. Once the pasta is cooked, drain it and add it to the beans in the pan.
6. Stir for a few minutes so that the pasta absorbs the flavor of the fava bean sauce well.
7. Serve hot, with a sprinkling of grated pecorino cheese if desired.

You can personalize the recipe by adding spices like rosemary or mint to enhance the flavor, or incorporate spring vegetables like peas or artichokes. Enjoy your meal!