Pasta with Fava Beans, Pancetta, and Cherry Tomatoes

Pasta with fava beans, pancetta, and cherry tomatoes is a tasty and colorful spring dish. Here’s how you can prepare this delicious meal.

Ingredients

• 320 g of pasta (such as mezze maniche, penne, or orecchiette)
• 200 g of fresh shelled broad beans (or frozen if not in season)
• 100 g of pancetta, diced
• 200 g of cherry tomatoes
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil (optional)
• Grated Parmesan or pecorino cheese (optional)

Preparation

1. Start by boiling a pot of salted water for the pasta. Meanwhile, prepare the broad beans: if using fresh, you need to blanch them for a few minutes and then remove the outer skin.
2. In a large skillet, sauté the diced pancetta in a drizzle of extra virgin olive oil until it becomes crispy.
3. Add the garlic clove and let it flavor for a couple of minutes, then remove it.
4. Cut the cherry tomatoes in half or quarters and add them to the skillet with the pancetta.
5. Drain the broad beans and add them to the skillet with the pancetta and tomatoes, cooking for a few minutes to blend the flavors. Adjust with salt and pepper.
6. When the water boils, cook the pasta according to the package directions.
7. Drain the pasta al dente and transfer it to the skillet with the fava beans, pancetta, and cherry tomatoes.
8. Toss everything together for a few minutes so that the pasta can absorb the flavors of the sauce.
9. Serve hot, with a sprinkling of chopped fresh basil and, if desired, some grated Parmesan or pecorino cheese.

Curiosity

Broad beans are very ancient legumes and were among the first plants to be cultivated by humans. In Italy, especially in the South, broad beans are used in many traditional peasant dishes, often paired with pecorino cheese for a highly appreciated contrast of flavors.

I hope you enjoy this recipe! If you need variations or suggestions for wines or cocktails to pair with it, feel free to ask!