Pasta with Ricotta Cream and Fava Beans
Category: Pasta Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Farfalle (bowtie pasta) | 320g |
| Fava beans | 250g |
| Ricotta cheese (cow’s milk) | 250g |
| Yellow onions | 40g |
| Extra virgin olive oil | To taste |
| Black pepper | To taste |
| Fine salt | To taste |
| Marjoram | 1 sprig |
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | Approx. 400 kcal |
| Carbohydrates | Approx. 65g |
| Protein | Approx. 15g |
| Fat | Approx. 12g |
| Fiber | Approx. 8g |
| Sodium | Approx. 450mg |
Instructions:
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Prepare the pasta: Begin by bringing a large pot of salted water to a boil. Once boiling, add the farfalle pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a little pasta cooking water.
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Prepare the fava beans: While the pasta is cooking, shell the fava beans. If you prefer a smoother texture, you can also peel the beans to remove the tough outer skin, but this step is optional depending on your preference.
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Sauté the onions: Peel and finely chop the yellow onions. Heat a little extra virgin olive oil in a pan over medium heat. Add the chopped onions, a pinch of salt, and a grind of black pepper. Sauté until the onions turn golden and soft, about 3-4 minutes.
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Cook the fava beans: Add the shelled fava beans to the pan with the onions. Stir well to combine, allowing the beans to cook and absorb the flavors. Sauté for another minute before removing the pan from the heat.
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Prepare the ricotta cream: In a separate bowl, place the ricotta cheese and add a ladle of the reserved pasta cooking water. Stir until smooth and creamy. Adjust the consistency by adding more pasta water if needed to reach a creamy, spreadable texture.
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Combine the pasta and cream: Once the pasta is ready, add it directly to the bowl with the ricotta cream. Toss well to coat the pasta evenly with the creamy ricotta sauce.
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Reheat and finish the dish: Transfer the pasta and ricotta mixture back into the pan where the fava beans were cooked. Gently toss the pasta and beans together over low heat, allowing the flavors to meld.
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Serve and garnish: Divide the pasta among serving plates. Garnish with the reserved fava beans and a few sprigs of fresh marjoram for a fragrant touch.
Tips:
- Fava beans: If fresh fava beans are unavailable, you can use frozen ones for convenience. Just ensure to blanch and peel them if necessary.
- Ricotta: For a creamier texture, use whole-milk ricotta. You can also substitute with other soft cheeses like mascarpone for a richer flavor.
- Herbs: Marjoram adds a lovely herby note, but you can also experiment with fresh basil or thyme for a different flavor profile.
This simple yet elegant pasta dish combines the creamy richness of ricotta with the earthy flavor of fava beans, creating a comforting and satisfying meal. Perfect for a light yet flavorful dinner, it’s a delightful combination of seasonal ingredients that can be made in no time. Serve it with a fresh green salad and enjoy!
