Pasta with Fava Beans and Ricotta is a tasty and creamy first course, perfect for spring. Fresh fava beans combine with sheep ricotta to create a delicate and flavorful sauce. Grated pecorino cheese adds an extra touch of flavor. The fresh spring onion gives a slightly spicy aroma, while the extra virgin olive oil imparts a note of freshness. A simple yet flavorful dish!
Peel the fava beans and, if possible, remove their skin
Sauté the chopped spring onion in oil, add the fava beans and white pepper, and after a few minutes, add a ladle of water and cook for 10-15 minutes
Boil the bucatini in salted water and drain them; add the fava beans; mix and blend in the ricotta thinned with a little cooking water, then add the pecorino in flakes
Pan
Colander
Bowl
Store in the refrigerator in an airtight container for up to 2 days.
This recipe is typical of the Lazio region.
Italia, 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 |
