Seeing fava bean pods appear at the market each spring undoubtedly sparks joy. While some freeze the beans to maximize their limited availability year-round, they're at their best when enjoyed fresh during April and May.
Like peas, fava beans go well with salt-cured pork products like pancetta, guanciale, and bacon. So, here's an easy, flavor-packed pasta that couples the freshness of the fava beans with the salty, porky, crispiness of the pancetta.
Pasta With Fava Beans and Pancetta
Ingredients for 2
2 lb. fresh fava beans
8 oz. pasta (any type)
½ onion
3 oz. pancetta or bacon
Pecorino, grated
salt
black pepper
extra-virgin olive oil
Method
Peel the fava beans. Tear off the ends and slice or pull open the seams to release the beans. Blanch the beans by cooking them in boiling water for 1 minute, draining them then placing them in ice-cold water until cooled. Gently crush them to remove the actual legume from the casing.
In a non-stick pan, wilt the onions with oil, then add the pancetta. Cook for a few minutes and pour in the clean broad beans, season with salt, and pour half a glass of hot water. Cover the pan with a lid and let it cook for around 10 minutes.
Cook the pasta until very al dente, and drain it around one minute before it's ready as it will finish cooking in the pan with the broad beans. If necessary, add a little cooking water. When the pasta is cooked, switch off the heat and sprinkle with grated Pecorino and black pepper, mix together, and serve.