Pasta with broad beans is a rustic and tasty first dish, to be prepared in the season when the beans are fresh and tender; to flavor and enrich the pasta, onions and sweet cubes of bacon are added to the sauce.

Ingridients:

• Ditaloni Rigati (short pasta): 320 g (11,28 oz)

• Shelled broad beans: 500 g (17,63 oz)

• Bacon: 120 g (4,23 oz)

• Big onion: 1

• Vegetable broth: 1 l

• Extra virgin olive oil: 4 tbsp

• Salt: as needed

• Black pepper: as needed

Method:

1) To prepare pasta and broad beans, start from the fresh bean pods: open them, breaking the upper petiole, and then shell the beans with your hands. Once extracted it, eliminate the small excrescence at the side of each of them. Cut the bacon into cubes and place it, without any seasoning, in a non-stick pan browning over a low heat until the fat melts and the cheek is golden.

2) Peel and chop a large onion and add it to the pan along with the bacon; add 4 tablespoons of extra virgin olive oil and brown the onion. At this point add the broad beans, stir. After a few minutes, add a couple of ladles of broth and cook on a sweet fire for about 20-25 minutes (a few minutes more if the broad beans are big).

3) During cooking, add, whenever needed, some vegetable broth until the beans are cooked; season with salt and pepper, then stir and turn off the heat. Put to boil a pot of salted water and, when the water is boiling, add the pasta. When they are half cooked, drain them, putting aside a little of their cooking water.

4) Add the pasta to the beans and continue cooking, stirring and adding, when necessary, the cooking water kept aside. You can choose, according to taste, if you want a rather dry or slightly brothy dish.

5) When the pasta is al dente, turn off the heat, add a couple of tablespoons of extra virgin olive oil, stir and serve the pasta and beans, bringing to the table grated Parmesan so that your guests can add it to the pasta. Accompany the pasta with good red wine.

Council

Keep the pasta and broad beans in an airtight case for a couple of days.

You can prepare the beans until two days before and then add them to the freshly cooked pasta. You can freeze cooked beans if you have used fresh broad beans. Instead of the bacon you can combine the fava beans in cooking pork rinds, a food very used in the past, when a little ‘all families used to raise their own pig of which nothing was thrown away. The rinds were often included in soups, soups, pasta seasonings to enrich them and give flavor. Today pork rinds are consumed much less and often pork belly replaces them to flavor the preparations.

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