Pasta with Fava Beans, Zucchini, and Bottarga
Category: Pasta Dishes
Servings: 4
This vibrant, flavorful pasta dish combines tender fava beans, fresh zucchini, and the rich, briny taste of bottarga, offering a delightful Mediterranean experience. Perfect for a light yet satisfying meal, the combination of fresh vegetables and the umami-packed bottarga creates a harmonious balance in every bite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 400g |
| Fava Beans (fresh or frozen) | 1kg (fresh) or 400g (already cleaned) |
| Zucchini | 340g |
| Bottarga (Mullet roe) | to taste |
| Salt | to taste |
| Black Pepper | to taste |
| Extra Virgin Olive Oil | to taste |
| Garlic | 1 clove |
Nutritional Information (per serving):
- Calories: 400
- Protein: 15g
- Fat: 15g
- Carbohydrates: 55g
- Fiber: 6g
- Sugar: 4g
Note: Nutritional values are approximate and may vary based on ingredient brands and portions used.
Instructions:
-
Prepare the Fava Beans:
If using fresh fava beans, start by snapping off the ends of each pod and gently split them open. Extract the beans by pressing in the center. If you’re using pre-peeled fava beans, you’ll need approximately 400g. In a skillet, heat a generous drizzle of extra virgin olive oil with 1 clove of garlic (you can omit the garlic if preferred). Add the fava beans and sauté, adding a small splash of water to help cook them through. Let them simmer for around 15 minutes until tender. Season with salt and freshly ground black pepper to taste. -
Prepare the Zucchini:
While the fava beans are cooking, wash and trim the zucchini. Slice off both ends and cut them into thin strips. You can consult a culinary guide for perfect julienne-style strips to ensure even cooking. Once the fava beans are almost done, add the zucchini strips to the skillet and sauté them for an additional 5 minutes, allowing them to soften while mixing with the beans. -
Blend the Fava Bean Mixture:
After cooking the zucchini and fava beans for about 20 minutes in total, remove half of the fava beans and set them aside. Use a spoon or a hand blender to create a smooth cream from the remaining fava beans and a little of the cooking liquid. Stir this creamy mixture back into the pan with the zucchini and beans, allowing the flavors to meld together. Remove the skillet from the heat. -
Cook the Spaghetti:
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to the package directions, usually around 9–10 minutes for al dente pasta. Once cooked, drain the pasta, reserving some of the pasta water. -
Combine Pasta and Sauce:
Add the cooked pasta directly to the skillet with the fava bean and zucchini mixture. Toss everything together, using a bit of the reserved pasta water to help combine the sauce and pasta. Heat the mixture over medium heat for a minute or two, ensuring the pasta is well coated in the creamy vegetable sauce. -
Finish with Bottarga:
Grate or shave the bottarga (mullet roe) into the pasta, adding as much as you desire for that distinctive, salty umami flavor. You can also use fresh bottarga and grate it directly into the pan, allowing it to melt and infuse its flavor into the dish. -
Serve:
Plate your pasta hot, garnished with an extra sprinkling of freshly ground black pepper and a drizzle of olive oil for added richness. This dish pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc or Vermentino.
Cooking Tips:
- Fava Beans: If using frozen fava beans, make sure to thaw them before cooking to ensure even heating.
- Bottarga Substitutes: If bottarga is difficult to find, you can substitute with a good-quality fish roe or even a bit of anchovy paste for a similar depth of flavor.
- Make-Ahead Tip: The fava bean and zucchini sauce can be made in advance and stored in the fridge for up to two days. Just reheat gently before tossing with pasta.
Final Thoughts:
This Pasta with Fava Beans, Zucchini, and Bottarga is a perfect dish to highlight the light yet flavorful nature of Mediterranean ingredients. The fava beans provide a creamy base, while the zucchini adds a fresh, subtle crunch, and the bottarga finishes everything with its deep, savory punch. A great way to enjoy seasonal vegetables with a touch of luxury!
