I always take an extra moment at the market when the fava beans come in. Do I want to go through the effort of podding them, boiling them and shocking them in ice water and then after they cool peel them individually? Yes. The answer is always yes. Fava beans are sweet, a little grassy, and sing late spring and summer. When paired with salty Ricotta Salata and spring onions, this fava bean farfalle makes a bright first course pasta or light lunch.
PREP TIME
15 minutes
COOK TIME
10 minutes
SERVES
Serves 4 to 6
Ingredients
- 1 Package Felicetti Organic Farfalle
- 3 Cups double peeled and parboiled fresh fava beans
- 1 Cup spring onions, thinly sliced
- 1 Teaspoon fresh rosemary, chopped
- ½ Bunch Italian flat leaf parsley, chopped
- ½ Superior quality ricotta salata, finely crumbled
- ½ Bunch Italian flat leaf parsley, chopped
couple of drops freshly squeezed lemon juice
superior quality olive oil
salt to taste
Method
- Boil Felicetti Farfalle in lightly salted water, according to package instructions
- Sauté spring onions, fava beans, and rosemary over low heat , taking care not to brown, 7 minutes
- Drain pasta, reserving ½ cup of cooking water
- Add cooking water to fava bean ragout, if too dry
- Stir in pasta
- Add ricotta salata and lemon juice and serve immediately
