Fava Bean, Pancetta, and Cherry Tomato Pasta

Pasta with fava beans, pancetta, and cherry tomatoes is a tasty and colorful spring dish. Here’s how you can prepare this delicious dish.

Ingredients

• 320 g di pasta (come mezze maniche, penne o orecchiette)
• 200 g di fave fresche sgusciate (o surgelate se non di stagione)
• 100 g di pancetta a cubetti
• 200 g di pomodorini ciliegino
• 1 spicchio d’aglio
• Olio extravergine d’oliva
• Sale e pepe q.b.
• Basilico fresco (opzionale)
• Parmigiano grattugiato o pecorino (opzionale)

Preparation

1. Start by bringing a pot of salted water to a boil for the pasta. Meanwhile, prepare the fava beans: if using fresh ones, blanch them for a few minutes and then remove the outer skin.
2. In a large skillet, sauté the diced pancetta in a drizzle of extra virgin olive oil until it becomes crispy.
3. Add the garlic clove and let it infuse for a couple of minutes, then remove it.
4. Halve or quarter the cherry tomatoes and add them to the skillet with the pancetta.
5. Drain the fava beans and add them to the skillet with the pancetta and cherry tomatoes, letting them cook for a few minutes to blend the flavors. Season with salt and pepper.
6. When the water boils, cook the pasta according to the package instructions.
7. Drain the pasta al dente and transfer it to the skillet with the fava bean, pancetta, and cherry tomato sauce.
8. Toss everything together for a few minutes so the pasta can absorb the flavors of the sauce.
9. Serve hot, with a sprinkle of chopped fresh basil and, if desired, grated Parmigiano or pecorino.

Trivia

Fava beans are very ancient legumes and were among the first plants cultivated by humans. In Italy, especially in the South, fava beans are used in many traditional peasant dishes, often paired with pecorino for a much-appreciated contrast of flavors.

I hope you enjoy this recipe! If you need variations or suggestions for wines or cocktails to pair, just ask!