Description
Fresh Fava Bean Pasta with Pecorino and Ricotta is a classic springtime dish from Sicily, celebrating the season’s freshest produce. Tender fava beans, creamy ricotta, and sharp Pecorino Romano cheese combine beautifully with pasta for a simple, rustic, and utterly delicious meal. (Keywords: Fava Bean Pasta, Sicilian pasta recipe, fresh ricotta pasta)
Ingredients
Units
Scale
- 12 oz spaghetti or busiate pasta
- 1 1/2 cups fresh fava beans, shelled and peeled
- 1/2 cup fresh ricotta cheese
- 1/2 cup grated Pecorino Romano cheese
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh mint leaves, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Blanch the fava beans in the boiling water for 1-2 minutes. Remove with a slotted spoon, plunge into ice water, and peel the skins.
- In the same pot, cook the pasta until al dente. Reserve 1/2 cup pasta water before draining.
- While the pasta cooks, heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add the fava beans and cook for another 2 minutes.
- In a large bowl, mix ricotta, half of the Pecorino Romano, and a splash of pasta water to create a creamy sauce.
- Add the drained pasta and sautéed fava beans to the bowl. Toss everything gently to coat, adding more pasta water if needed for creaminess.
- Stir in lemon zest, season with salt and black pepper.
- Serve immediately, sprinkled with the remaining Pecorino and fresh mint if using.
Notes
- Fresh fava beans are best, but frozen can work if fresh are unavailable.
- Sicilian versions sometimes add a touch of chili flakes for a little heat.
- Use high-quality ricotta for the creamiest texture.
Nutrition
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 45mg
