Rigatoni with Fava Beans and Pecorino Recipe

Name: Rigatoni with Fava Beans and Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Shelled Fresh Fava Beans; 1 pound Rigatoni Pasta; 2 Tablespoons Olive Oil; 1 whole Yellow Onion, Thinly Sliced; 2 cloves Garlic, Minced; 1 teaspoon Dried Oregano; 1/4 teaspoons Crushed Red Pepper Flakes; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 2 Tablespoons Unsalted Butter; 1/4 cups Pine Nuts, Toasted; 1 cup Grated Pecorino Cheese; 1/4 cups Chopped Basil Leaves

Servings: persons

2 cups Shelled Fresh Fava Beans
1 pound Rigatoni Pasta
2 Tablespoons Olive Oil
1 whole Yellow Onion, Thinly Sliced
2 cloves Garlic, Minced
1 teaspoon Dried Oregano
1/4 teaspoons Crushed Red Pepper Flakes
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
2 Tablespoons Unsalted Butter
1/4 cups Pine Nuts, Toasted
1 cup Grated Pecorino Cheese
1/4 cups Chopped Basil Leaves

1
1.
2
Bring a large pot of salted water to a boil.
3
Add the fava beans and cook for 2 minutes.
4
Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking process.
5
Bring the water back to a boil and add the pasta.
6
Cook for 8 to 10 minutes, until al dente.
7
Reserve the pasta water.
8
2.
9
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
10
Add the onion and cook for 3 to 4 minutes, until softened.
11
Add the garlic and cook for about 30 seconds, until fragrant.
12
Add the oregano, red pepper flakes, and 3/4 cup of the reserved pasta water and season with salt and pepper, to taste.
13
Cook for about 2 minutes, until the water is evaporated.
14
3.
15
Add the cooked pasta and fava beans to the pan and toss to combine.
16
Remove from the heat and stir in the butter, pine nuts, cheese, and basil.
17
Serve.
18
Adapted from Urban Italian.

923

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Shelled Fresh Fava Beans, 1 pound Rigatoni Pasta, 2 Tablespoons Olive Oil, 1 whole Yellow Onion, Thinly Sliced, and more.

Yes, Rigatoni with Fava Beans and Pecorino falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rigatoni with Fava Beans and Pecorino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions