Pasta with Fava Beans and Peas
This Sicilian pasta recipe is spring time on a plate! Vibrant colors of fresh fava beans and green peas and fresh mint tossed with pasta for a delicious quick and easy meal.
Servings 4 -6 servings
Calories 687kcal
Ingredients
- 350 grams fresh or frozen fava beans about 2 1/2 cups
- 1 leek white part only, chopped
- 1 cup green peas fresh or frozen
- 4 tbsp. olive oil plus extra for drizzling
- 450 grams pasta spaghetti, linguine. or medium length pasta such as penne, fusilli, bowtie
- freshly grated ricotta salata for serving or Pecorino or Parmigiano cheese
- handful fresh mint leaves roughly chopped
- salt and pepper to taste
Instructions
Prepare the fava beans
- Boil fava beans for 2 minutes, then transfer to a bowl with ice cold water.
- Once cooled, use your fingertips to slip off the outer skin. Set aside.
- This step may be done a day ahead. Refrigerate the fava beans until ready to use.
Assemble the dish
- Bring a large pot of salted water to a boil. Cook the pasta for 2-3 minutes less the cooking time suggested on the package.
- Meanwhile, heat olive oil over medium heat in a skillet large enough to hold the pasta once. Sauté the chopped leek, stirring frequently, for 5 minutes.
- Stir in the prepared fava beans and peas as well as salt and paper, to taste. Add a ladle or two of pasta cooking water and let the mixture simmer while the pasta is boiling.
- Drain the pasta and add to the fava and peas mixture. Toss together. Add more pasta water, as needed, until the pasta reaches the desired level of doneness and the sauce is clinging to the pasta.
- Remove from heat and stir in freshly chopped mint. Drizzle lightly with olive oil and serve immediately with freshly grated ricotta salata.
Notes
Substitutions and Variations
-Substitute 3-4 green onions or 1 onion for the leek.
-Replace the mint with freshly chopped parsley; basil or fennel fronds (finocchietto).
-For a non-vegetarian dish, sauté some diced pancetta before adding the leek to the pan.
-Use pasta of your choice including linguine or medium length pasta such as penne; fusilli; farfalle or gemelli.
-For a creamier consistency, cook the fava benas and peas longer. Add extra pasta water and mash them with the back of your wooden spoon.
-Toss in a teaspoon of lemon zest at the end of cooking for extra flavor. Storage Keep leftovers refrigerated for up to 3 days. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
-Replace the mint with freshly chopped parsley; basil or fennel fronds (finocchietto).
-For a non-vegetarian dish, sauté some diced pancetta before adding the leek to the pan.
-Use pasta of your choice including linguine or medium length pasta such as penne; fusilli; farfalle or gemelli.
-For a creamier consistency, cook the fava benas and peas longer. Add extra pasta water and mash them with the back of your wooden spoon.
-Toss in a teaspoon of lemon zest at the end of cooking for extra flavor. Storage Keep leftovers refrigerated for up to 3 days. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
Calories: 687kcal | Carbohydrates: 110g | Protein: 24g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 18mg | Potassium: 614mg | Fiber: 11g | Sugar: 8g | Vitamin A: 661IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 4mg