Fava beans hit food markets in Italy in April. Whether eaten raw with pecorino, braised or tossed with pasta, they are an Italian staple This simple pasta recipe with fava beans, peppers, and ricotta is light and bright.
LIST OF INGREDIENTS
● 12 OZ. of fusilli
● 10 OZ. of cow’s milk ricotta
● 1 1/2 CUPS of shelled fava beans
● 1 each of red pepper, yellow pepper, green pepper
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. Puree the yellow pepper with 1 Tbsp. ricotta and a pinch of salt to obtain a cream. Cut the other peppers lengthwise into ½” wide strips. Step 2 Set the oven to 350°F. Step 3
Bring water to a boil in a medium saucepan and add salt. Add the broad beans; after 1 minute strain them with a slotted spoon and peel them. Step 4
4Line a baking tray with parchment paper. Crumble the remaining ricotta on the tray and bake until golden.
5Bring a large pot of water to a boil and season with salt. Add the pasta and cook until al dente. Drain them and dress them in the pepper cream and top with the pepper strips, broad beans and baked ricotta.
GET YOUR INGREDIENTS
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