Ingredients
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240 gr Bucatini pasta
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80 gr Pancetta
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200 gr Fava beans
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50 gr Pecorino cheese
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50 gr Grated Parmigiano-Reggiano
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30 gr Almond granule
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3 Mint leaf
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20 gr Extra Virgin Olive Oil
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Salt and Pepper
Directions
Pasta with fava bean pesto and pancetta is a delicious and very tasty first course, and it is typical of the spring season, a period in which fresh fava beans are easy to find.
This pesto can be easily prepared the day before or in advance and can be frozen already portioned.
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Steps
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1
Done
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Blanch the fava beans, then let them cool completely and shell them. |
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2
Done
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Blend the shelled fava beans, along with the oil, cheeses, and mint leaves. |
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3
Done
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In a large skillet with a little oil, brown the pancetta. |
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4
Done
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Cook the pasta in plenty of salted water. |
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5
Done
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Drain the pasta (leave aside in a cup of the cooking water) and then bring it to the pan. |
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6
Done
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Add the cream of fava beans and dilute with cooking water. |
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7
Done
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Serve and add on top some grated cheese and almond granules. |
