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.
Pasta with Fava bean Pesto and Pancetta
Course: PastaDifficulty: EasyServings
4
servingsPrep time
30
minutesIngredients
Bucatini Pasta 240gr
Pancetta 80gr
Fava beans 200gr
Pecorino cheese 50gr
Grated Parmesan Cheese 50gr
Almond granule 30gr
Mint leaf 3
EVO oil 20gr
Salt & Pepper
Directions
- Blanch the fava beans, then let them cool completely and shell them.
- Blend the shelled fava beans, along with the oil, cheeses, and mint leaves.
- In a large skillet with a little oil, brown the pancetta.
- Cook the pasta in plenty of salted water.
- Drain the pasta (leave aside in a cup of the cooking water) and then bring it to the pan.
- Add the cream of fava beans and dilute with cooking water.
- Serve and add on top some grated cheese and almond granules.
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