Spring Pasta With Fava Beans And Peas Recipe

Name: Spring Pasta With Fava Beans And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups shelled fava beans (about 1 3/4 pounds unshelled); 6 ounces uncooked campanelle or farfalle (bow tie pasta); 2 tablespoons extra-virgin olive oil, divided; 6 center-cut bacon slices, cut into 1/2-inch pieces; 1 1/2 cups sliced red onion; 8 garlic cloves, sliced; 3 ounces thinly sliced mushrooms; 1 cup fresh shelled or frozen green peas, thawed; 2 teaspoons fresh lemon juice; 1/4 teaspoon kosher salt; 1 1/2 ounces fresh pecorino Romano cheese (about 6 tablespoons), grated and divided; 1/2 cup torn basil leaves

Servings: persons

1 1/2 cups shelled fava beans (about 1 3/4 pounds unshelled)
6 ounces uncooked campanelle or farfalle (bow tie pasta)
2 tablespoons extra-virgin olive oil, divided
6 center-cut bacon slices, cut into 1/2-inch pieces
1 1/2 cups sliced red onion
8 garlic cloves, sliced
3 ounces thinly sliced mushrooms
1 cup fresh shelled or frozen green peas, thawed
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1 1/2 ounces fresh pecorino Romano cheese (about 6 tablespoons), grated and divided
1/2 cup torn basil leaves

1
Place fava beans in a large pot of boiling water; cook 1 minute. Drain; rinse with cold water. Drain well. Remove tough outer skins from beans.
2
Cook pasta according to package directions, omitting salt and fat; drain.
3
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add bacon; saute 3 minutes or until bacon begins to brown. Add onion and garlic; saute 3 minutes or until vegetables are tender. Add mushrooms; saute 3 minutes or until mushrooms begin to brown. Add fava beans and peas; saute 2 minutes. Stir in remaining 1 tablespoon oil, pasta, juice, and salt; cook 2 minutes or until thoroughly heated. Remove pan from heat. Stir in 3 tablespoons cheese. Divide pasta mixture evenly among 4 bowls, and top evenly with remaining 3 tablespoons cheese and basil. Serve immediately.
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1429

kcal

Calories

Fat

107

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 1/2 cups shelled fava beans (about 1 3/4 pounds unshelled), 6 ounces uncooked campanelle or farfalle (bow tie pasta), 2 tablespoons extra-virgin olive oil, divided, 6 center-cut bacon slices, cut into 1/2-inch pieces, and more.

Yes, Spring Pasta With Fava Beans And Peas 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!

Spring Pasta With Fava Beans And Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions