Ingredient Checklist


Instructions Checklist
  • Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice-water bath. Place fava beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch beans, 1 minute more. Remove sieve from water, and place beans in ice-water bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.

  • Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; place peas in ice-water bath. Transfer to a colander, drain, and set aside.

  • Discard blanching water; fill stockpot with fresh water. Bring to a boil, and add 1 tablespoon salt. Add pasta, and cook until al dente.

  • Meanwhile, in a large bowl, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.

  • Drain pasta, and transfer to a serving bowl. Add olive oil, and toss. Add cheese mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.

Reviews (2)

30 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 0
Rating: 4 stars
I thought it was exquisite; my CSA had delivered the fava beans and peas, and my own garden was full of mint so I had to try this. It really did taste like spring and was simple to prepare. I added a poached chicken breast with tarragon and lemon to round it out. Unfortunately, my husband did not like the mint flavor. It is strong, and probably not "for" everyone.
Rating: Unrated
Fava beans surely are peculiar, but so awesome. This dish is heavenly, the best, just like it is. Bravo Martha.