PASTA WITH BROAD BEAN AND HERB PESTO
First of all I would like to say Hi Melanie! And now when I have done that, I’d like to suggest her and you to make this pasta with broad bean and herb pesto because I think it will make you happy. It made me happy but then it is not that difficult to make me happy when it comes to food, I am not a fussy person, well a bit when it is me cooking but not when someone else has cooked me something. But this I cooked and it made me happy. In spring we have a very typical broad bean dish, or fave as they are called in Italian, here in Tuscany, you eat fresh ones with pecorino cheese and bread but I wanted to go on step beyond that but still keep the main ingredients so I made a ‘pesto’ with broad beans, pecorino cheese, sage and mint instead.
If you cannot find fresh broad beans, use frozen ones or try some other type of fresh, green beans. And if you can’t find pecorino cheese, use parmesan instead
PASTA WITH BROAD BEAN AND HERB PESTO
4 servings
400 gr pasta
1-1,2 kg/2,2-2,6 lb fresh broad beans, pods and all
5-6 leaves fresh sage
8-10 leaves fresh mint
6-8 tblsp pecorino cheese, freshly grated
salt
6-8 tblsp extra-virgin olive oil
- Put on the pasta water and cook the pasta during the other procedures of this recipe.
- De-pod the broad beans and boil them in lightly salted water for 4-5 minutes. Drain the water and then press out the actual bean from the skin.
- Chop the herbs coarsely and put them in a mortar together with 2/3 of the broad beans (save the rest for later), add cheese, olive oil and a pinch of salt before you start the pestling. You can also let it do a quick run in a blender but I prefer the rougher texture you get when you use a mortar.
- Add the remaining broad beans and stir, if needed you can add more olive oil or a little of the cooking liquid, the pesto should have a slightly runny consistency.
- Mix the broad bean pesto with the freshly cooked pasta and serve.
Are broad beans the same as fava? I love them! Have wanted to try a green vegetable pasta and this one looks lovely and so delcious! This really is a great spring meal! Happy Easter, Ilva!
Those are gorgeous favas! I’ve been buying them when I see them – which hasn’t been often…. Maybe more will be coming. I want to make this!
Gooooodaste bönan! Väntar varje år för den korta men naggande goda period då det går att hitta färska bland några av grönskakshandlarna på torgen!
Spring is singing her song for you, Ilva. This dish speaks of spring freshness!
beautiful photos
That sounds great! I made a pea and parsley pesto with Parmesan for my kids yesterday and they gobbled it up. Love the idea of using broad beans and herbs …
Thanks for the post, delicious. I’m brushing up on my Italian cooking, studying Italian too on Babbel.com (http://www.babbel.com). It’s been rewarding to learn the cooking and language in tandem.
You are SOOOOO funny. I think of you every day, not just because I read your posts but because you are such a special person in the world. Saw our dear friend this last weekend. My goodness I wish we could share more meals together. And yes, I will cook this delicious happy dish.
Just wanted to tell you that your site still gives a warning… the big red screen warns you/me to stay away.. Not what I want to
Not lond now till I am in Tuscany, eating the local food
Yes they are and they are fantastic, so happy you like them too!
I’m surprised you don’t find them more often, do you want me to send you seeds?
ja de är så gooda!
thanks Ahn!
thank you!
Sarah-that sounds like a wonderful combination, must try it!
thanks!
I DO agree! when are you coming over? Big hug to you my dear!
thanks Karen, am investigating it!
yes and we will hopefully meet!
I LOVE broad beans but it’s always so frustrating that you get out so little from a large amount to begin with. But after all, it’s worth it. I think I’m gonna try growing them this year!
My grandma used to buy broad beans and we’d always help her take them out their hull. This looks really great.