Pasta with Ricotta and Fava Bean Cream

Pasta with ricotta and fava bean cream is a simple and flavorful dish, ideal for spring when the fava beans are fresh and sweet. Here is the recipe for preparing this delicious first course.

Ingredients

• 320g of pasta (penne, rigatoni, or whichever shape you prefer)
• 250g of shelled fresh fava beans
• 200g of ricotta
• 1 clove of garlic
• 30g of grated Parmesan cheese
• A bunch of fresh mint
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Pasta cooking water to taste

Preparation

1. Start by bringing a large pot of water to a boil for the pasta. When the water reaches a boil, salt it and cook the pasta al dente, following the instructions on the package.
2. Meanwhile, prepare the fava beans. If they are young fava beans, you can cook them directly in a pan with a little oil and a clove of garlic. Otherwise, if they are more mature, it is better to blanch them for a few minutes in salted water, then drain them and remove the outer skin.
3. Drain the pasta al dente, preserving some of the cooking water.
4. Remove the garlic from the fava beans, add the ricotta, a drizzle of extra virgin olive oil, the Parmesan, salt, and pepper. If necessary, add some cooking water to make the cream softer and blend everything until you get a smooth cream.
5. Combine the pasta with the fava bean and ricotta cream, mixing well.
6. If desired, finely chop some fresh mint and sprinkle it over the pasta before serving.

Serve the pasta with ricotta and fava bean cream hot, with a sprinkling of ground pepper and mint leaves for a touch of freshness and aroma.

Curiosity

Fava beans are legumes with a long history, already appreciated in antiquity. They are rich in protein and fiber and, if young and tender, can also be consumed raw in a salad. In this recipe, the sweetness of the fava beans perfectly complements the delicacy of the ricotta and the aroma of the mint.