Pasta with Fava Beans and Ricotta is a tasty, creamy first course, perfect for spring. Fresh fava beans combine with sheep ricotta to create a delicate, flavorful sauce. Grated Pecorino cheese adds an extra touch of flavor. The fresh spring onion gives a slightly pungent aroma, while extra-virgin olive oil adds a note of freshness. A simple but full-flavored dish!
Shell the fava beans and, if possible, remove their skins
Sauté the chopped spring onion in the oil until golden; add the fava beans and white pepper, then after a few minutes add a ladle of water and cook for 10-15 minutes
Cook the bucatini in salted water and drain; add the fava beans; stir and incorporate the ricotta loosened with a little cooking water, then add shaved Pecorino
Pan
Strainer
Bowl
Store in the refrigerator in an airtight container for up to 2 days.
This recipe is typical of the Lazio region.
Italy, Lazio
| Energy (kcal) | 127.82 |
| Carbohydrates (g) | 20.37 |
| of which Sugars (g) | 0.99 |
| Fat (g) | 1.34 |
| of which Saturates (g) | 0.53 |
| Protein (g) | 7.98 |
| Fiber (g) | 3.87 |
| Sale (g) | 0.01 |
