Pasta with Broad Beans and Rucola

pasta-with-broad-beans-and-arugula-rocket_fotor_sunset

Serves: 4

Preparation time: 45 min.

Pasta con Fave e Rucola, a hearty dish of pasta with fava beans (broad beans) and rucola (arugula, rocket) and easy to prepare. You can use tagliatelle, fettuccine or pappardelle.

Ingredients:

  • 1 lb (450 g) fresh tagliatelle, fettuccine or pappardelle pasta
  • 1 lb (450 g) fresh or frozen fave (broad) beans
  • 2 shallots finely chopped
  • 5 Tbsp olive oil
  • 2-3 Tbsp Pecorino Romano cheese grated
  • 1/2 cup (115 g) dry white wine
  • 1/2 cup (120 ml) chicken stock
  • 1 cup (240 ml) light heavy cream
  • 1 bunch of arugula (rocket)
  • Pecorino Romano shavings for garnish

Preparation: 

If using fresh fava beans, cook them until tender, 1-2 minutes. Drain and rinse them under cold water until cooled, then pop them out of their shells. If using frozen ones, cook according to package instructions. Set aside about 4 tablespoons of the cooked fava beans. You will need them later to make the sauce.

To make the fava bean sauce, heat 2 tablespoon olive oil in a small saucepan and sauté the shallots until soft, about 4-5 minutes. Add the white wine and reduce it to half. Add the 4 tablespoon fava beans and cook them 5 minutes further. Add some chicken stock to cover the bean/shallot mix and let it simmer until very soft, almost a purée. When done and while still warm, run it through the blender. Add the remaining 2 tablespoon olive oil, the grated Pecorino Romano cheese and some freshly ground black pepper. If the consistency of purée is still too thick add more chicken stock. Transfer mixture to a small saucepan and stir in enough light cream little by little to obtain a smooth sauce. Taste for salt and pepper again. Keep it warm.

In the mean time cook the pasta (tagliatelle, fettuccine or pappardelle) in salt water until “al dente”.

Return fava beans to a saucepan and add the remaining 1 tablespoon olive oil. Stir to coat. Warm it gently.

Assembly: 

Add the drained pasta to a saucepan and toss it with the bean sauce. Add the fava beans and arugula. Toss it gently again. Divide pasta over 4 plates and serve it with freshly shaved Pecorino Romano cheese on top.

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