Ah spring – April showers might be bringing May flowers, but at least we have fava beans. They start popping up in the market around mid-to-late March and hang around until May(ish). This recipe pairs the lovely green legumes with ricotta and red peppers for a refreshing spring pasta. \
Pasta With Peppers, Fava Beans, and Ricotta
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Joëlle Néderlants
Skill Level: Easy
Time 1 hour
Vegetarian
Ingredients for 4
12 oz. fusilli
10 oz. cow’s milk ricotta
1 ½ cups shelled fava beans
1 each red pepper, yellow
pepper, green pepper
salt
Preheat the oven to 400°F. Wash the peppers and place them in the oven for around 40 minutes. Remove from the oven, let cool and then remove the skin, ribs, and seeds.
Purée the yellow pepper with 1 Tbsp. ricotta and a pinch of salt to obtain a cream. Cut the other
peppers lengthwise into 1⁄2" wide strips.
Set the oven to 350°F.
Bring water to a boil in a medium saucepan and add salt. Add the fava beans. Ater 1 minute, strain them with a slotted spoon and peel them.
Line a baking tray with parchment paper. Crumble the remaining ricotta on the tray and bake until golden.
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente. Drain the pasta then dress with it the pepper cream and top with the pepper strips, fava beans,
and baked ricotta.