RomanItalian
Pasta with Fava Beans and Pecorino
by Cucina con Ruben · 548K subscribers on YouTube
A spring pasta dish with fresh fava beans, zucchini flowers, pecorino cheese, and lemon zest.
- Difficulty
- medium
Ingredients
9 items- Fresh Fava BeansFresh fava beans, shelled and peeled
- SpaghettiSpaghetti pasta
- Zucchini FlowersZucchini flowers, some cooked, some raw for salad
- 1 pcsGarlicOne clove
- Olive OilExtra virgin olive oil, as needed
- SaltSalt, to taste
- Black PepperBlack pepper, abundant
- Pecorino RomanoGrated, generous amount
- Lemon ZestZest of one lemon, for the salad
Method
- Shell the fava beans and blanch them in salted boiling water for one minute.
- Peel the outer skin from each fava bean (optional but preferred for precision).
- In a pan, heat a drizzle of oil and a clove of garlic, then add the fava beans.
- Add the first zucchini flowers, season with salt and abundant pepper, and cook briefly.
- Add a splash of water to stop the cooking and create a sauce.
- Cook the spaghetti until al dente.
- Prepare a raw salad: shred remaining zucchini flowers, add lemon zest, oil, salt, and pepper.
- In the last two minutes of pasta cooking, transfer the spaghetti to the pan with the fava beans and toss to coat.
- Finish with a generous grating of pecorino cheese, mixing well.
- Serve the pasta topped with the raw zucchini flower salad.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
