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Pasta with Broad Beans, Zucchini, and Bottarga

17/11/2023

Pasta with broad beans, zucchini, and bottarga is a refined and tasty recipe that combines the delicate flavor of the vegetables with the distinct taste of bottarga. Here’s how to prepare it:

Ingredients

  • 320g of pasta (preferably a short shape like orecchiette, trofie, or linguine)
  • 200g of fresh broad beans, shelled (or frozen if not in season)
  • 2 medium zucchinis
  • 80g of grated gray mullet or tuna roe bottarga
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Chili pepper (optional)
  • Chopped fresh parsley (optional for garnish)

Preparation

  1. Start by bringing a pot of salted water to a boil for cooking the pasta.
  2. In the meantime, if you’re using fresh broad beans, remove the outer skin to leave only the tender heart. If you’re using frozen broad beans, this step is already done.
  3. Slice the zucchinis into rounds or dice them, according to your preference.
  4. In a skillet, gently fry a clove of garlic in extra virgin olive oil. If you like, you can add a bit of chili pepper to add a spicy touch.
  5. Add the broad beans to the skillet and cook for about 4-5 minutes, then add the zucchinis and continue to cook for another 10 minutes, or until they are tender.
  6. Meanwhile, cook the chosen pasta in the pot of boiling water according to the package instructions for al dente.
  7. Drain the pasta, keeping some of the cooking water, and add it to the vegetables in the skillet.
  8. Emulsify everything by adding some of the pasta’s cooking water; this will help create a creaminess that binds the sauce to the pasta.
  9. Turn off the heat and add the grated bottarga, mixing well to distribute it evenly.
  10. If desired, garnish with fresh chopped parsley.

Serve immediately to enjoy your pasta with broad beans, zucchini, and bottarga at its best.

Curiosity

Bottarga, also known as the “Mediterranean caviar,” is a fish product of Phoenician origin consisting of salted and dried gray mullet or tuna roe. It is particularly appreciated in Sardinian and Sicilian cuisine and gives the dishes an intense and savory taste. It is rich in proteins and Omega-3s and pairs perfectly with simple ingredients like vegetables, enhancing their flavor.

Pasta with Broad Beans, Zucchini, and Bottarga