Fresh fava bean pasta with pecorino and ricotta recipe from Sicily

Method4 steps · about 1 hr

1. 1

   Step 1: Shell enough fava pods to obtain 400 g usable beans; remove the outer skin only from larger beans if needed. Rinse the beans. Wash, trim and chop the spring onions (1–2) or leeks. Wash and chop the selected wild fennel (1–2 sprigs), dill or mint. Grate all 90 g Pecorino Romano, or the same amount of vegetarian parmesan for that version. Drain the ricotta (120 g) if using it, keeping it for serving.

   Uses 400 g shelled usable fava beans · 1–2 spring onions, or leeks · 1–2 sprigs wild fennel, or dill or mint · 90 g Pecorino Romano or vegetarian parmesan · 120 g ricotta, if using

   
2. 2

   Step 2: Heat the starting litre of water (1 litre) separately and keep it hot. Sauté the prepared spring onions in the olive oil (2–3 tablespoons) until softened. Add the prepared beans and sauté for 1 minute, then add the chosen chopped herb and just enough of the hot water to cover the beans. Keep the remaining water hot for step 3. Season with the bean-simmer salt and pepper, cover and simmer for about 10–15 minutes, until the beans are cooked.

   Simmer fava beans · 15 minUses 2–3 tablespoons olive oil · All the prepared spring onions or leeks · All 400 g usable prepared fava beans · All the prepared wild fennel, dill or mint · 1 litre water as starting supply: heat it, use only enough to cover beans, and keep the remainder hot · Salt for the bean simmer, to taste · Black pepper for the bean simmer, to taste

3. 3

   Step 3: When the beans are cooked, add enough of the remaining hot water to cover them again. Add all 400 g short pasta and cook it directly with the beans, stirring continuously as for risotto. Add small amounts of the held hot water as the pasta absorbs liquid, keeping the mixture moist. If the starting litre is insufficient, heat additional water before adding it; the source does not prescribe a fixed top-up quantity. Check the selected pasta packet and cook until al dente. Taste and add the optional finishing salt if needed and the finishing black pepper.

   Uses All the cooked beans and their existing onion-herb broth · Enough of the remaining hot water to cover the beans again, then more as absorbed · 400 g dried short pasta · Additional water, heated before adding, only if needed after the starting litre · Additional salt for the cooked pasta, only if needed · Additional black pepper for the cooked pasta, to taste

4. 4

   Step 4: Remove the pasta and beans from the heat, add all the cheese grated earlier and stir until it melts into the sauce. Divide among four plates. If using ricotta, divide the drained 120 g over the four portions as the topping and serve immediately. The traditional Pecorino route is not vegetarian; use vegetarian parmesan for that variation.

   Uses All the al dente pasta and beans in their sauce · All 90 g grated Pecorino Romano or the selected vegetarian parmesan · The 120 g drained ricotta divided over four plates, only if used