Fusilli with Fresh Fava Beans and Locatelli Pecorino Romano

 



4

2 lbs.  fresh fava beans, in their shells
1 lb.  fusilli pasta
1/4 cup  olive oil
1  medium onion, chopped
20  Roma tomatoes, chopped
4 to 6  basil leaves
1/2 cup  grated Locatelli Pecorino Romano Cheese
 Salt and pepper, to taste
Shell the fava beans and blanch in boiling salted water for 2 minutes. Drain and, when cool enough to handle, slip off the tough outer skin of the beans. Discard skins and reserve beans on the side.

Heat a large pot of salted water to a boil and cook the fusilli, stirring often, until al dente.

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and fava beans and cook until the beans are tender, about 5 minutes. Add the tomatoes and basil and bring to a boil. Lower heat and simmer for 5 minutes. Drain the pasta, reserving 1/4 cup of the cooking liquid. Add the pasta and 1/4 cup reserved cooking liquid. Mix thoroughly until heated through. Season to taste with salt and pepper. Add Locatelli Pecorino Romano cheese before serving.

  • right_side_nav_02a.jpg
  • right_side_nav_02b.jpg