Troccoli with Fava Bean Pesto

Troccoli with fava bean pesto is a dish that combines the Italian tradition of fresh pasta with the rustic flavor of fava beans. Here is how to prepare this delicious dish:

Ingredients

• 400 g of troccoli (or other fresh pasta of your choice)
• 300 g of fresh or frozen fava beans
• 1 clove of garlic
• 30 g of blanched almonds
• 40 g of grated Pecorino Romano cheese
• A sprig of fresh mint
• Extra virgin olive oil
• Salt and pepper as needed

Preparation

1. Start by blanching the fava beans in salted water for about 5 minutes if they are fresh, or follow the package instructions if they are frozen.
2. Drain them and remove the outer skin if necessary (this step is optional but recommended for a creamier pesto).
3. In the meantime, lightly toast the almonds in a pan until they become golden brown, then let them cool.
4. In a mixer, put the peeled fava beans, toasted almonds, garlic clove, mint leaves, Pecorino cheese, salt, pepper, and a generous drizzle of olive oil. Blend everything until you get a smooth cream. If necessary, add a little bit of the fava bean cooking water or some oil to reach the desired consistency.
5. Bring a pot of salted water to a boil for the pasta. When boiling, cook the troccoli until they are al dente.
6. Drain the pasta while preserving some of the cooking water and transfer it into the pan with the fava bean pesto.
7. Add a bit of the reserved cooking water and cream the pasta with the pesto, mixing gently until you get a cream that coats the troccoli well.
8. Serve immediately, adding a sprinkle of Pecorino and some fresh mint leaves to garnish if desired.

Curiosity

Troccoli are a type of pasta typical of the culinary tradition of Puglia. They are egg pasta similar to spaghetti but thicker and with a rough surface that is obtained using a wooden tool called “troccolo”, hence the name. If you do not have a troccolo, you can use a guitar cutter for pasta or, if not available, buy pre-made troccoli.