Creamy Fava Bean Pasta

Serves: 4

Total Time: 45 minutes

Calories: ~380 per serving

Photo: `vol1_41.png`

Why This Recipe Works

Fresh fava beans signal the arrival of spring, but their double-preparation — shelling then blanching and peeling — can feel like a labor of love that never pays off. This pasta transforms that effort into a luscious, velvety sauce with hardly any cream. The trick is a two-step treatment: blanch and peel the beans to remove their tough skins, then purée the majority with ricotta, fresh herbs, and lemon into an emerald-green cream that coats every strand of linguine. A handful of whole favas reserved for garnish provides texture contrast and visual appeal. The result is a pasta that tastes bright, rich, and deeply of spring — proof that a few minutes of prep work yields extraordinary returns.

Kitchen Notes

• Fava bean prep: Look for pods that are bright green, firm, and not too large (overlarge favas can be starchy). From 2 lb (900 g) of pods you'll get roughly 2 cups (300 g) of shelled beans. The outer skin on each bean must be removed after blanching — it's tough and bitter. This step is non-negotiable.
• Ricotta: Use whole-milk ricotta for the creamiest result. Drain it briefly on paper towels if it looks watery.
• Herbs: Fresh basil and mint are essential — don't skip the mint, it cuts through the richness and brightens the fava's earthiness.
• Pasta water: The starchy cooking water is your secret weapon for loosening the sauce to the perfect consistency. Reserve at least 1 cup before draining.
• Make ahead: The fava cream can be prepared up to 1 day in advance, covered, and refrigerated. Warm gently before tossing with pasta.

For the Fava Bean Cream

• 2 lb (900 g) fresh fava beans in pods, shelled (about 2 cups/300 g shelled)
• ½ cup (120 g) whole-milk ricotta cheese
• ¼ cup fresh basil leaves, plus more for garnish
• 2 tablespoons fresh mint leaves, plus more for garnish
• 1 teaspoon grated lemon zest, plus more for garnish
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• Kosher salt and black pepper
• 2–3 tablespoons water (as needed)

For the Pasta

• 1 lb (454 g) linguine
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed and peeled
• Kosher salt

Instructions

1. Prepare the Fava Beans

Bring a medium saucepan of water to a boil. Fill a bowl with ice water. Add the shelled fava beans to the boiling water and cook for 2–3 minutes. Drain and immediately transfer to the ice water to cool completely. Drain again.

Peel off the outer skins from each bean by pinching at the dimpled end — the bright green inner bean should slip out easily. Discard skins. Reserve about ¼ cup of the peeled beans for garnish.

2. Make the Fava Cream

Transfer the remaining peeled fava beans to a blender or food processor. Add the ricotta, basil, mint, lemon zest, lemon juice, 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add 2 tablespoons water and purée until smooth, about 30–45 seconds. The mixture should be thick but spreadable; add the remaining tablespoon of water if needed to encourage blending. Scrape down sides once or twice.

3. Cook the Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt, then add the linguine. Cook until al dente, about 1 minute shy of the package directions. Reserve 1 cup of pasta cooking water before draining. Drain the pasta (do not rinse).

4. Finish and Serve

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the smashed garlic cloves and cook, stirring frequently, until fragrant and lightly golden, about 2 minutes. Remove and discard the garlic.

Reduce heat to low. Add the fava bean cream to the skillet and warm gently, stirring occasionally, about 1 minute. Add the drained linguine and toss to coat, using tongs to distribute the sauce evenly. If the sauce is too thick, add pasta cooking water 1 tablespoon at a time until the sauce clings to the pasta in a silky coating.

Divide among warm bowls. Garnish with reserved whole fava beans, torn basil and mint leaves, and a sprinkle of lemon zest. Serve immediately.

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.