Fava, Pancetta, and Tomato Penne

When fava beans are in season, it is only right to honor the fresh produce in a stunning pasta dish made simply with tomatoes and pancetta.

A few years ago, I never minded the work behind shelling and cooking fava beans. I could have shelled tons of them as long as my hands would allow me. You wouldn’t mind doing it either if you have the best kitchen assistant working beside you. My then toddler daughter would pull a chair beside me, shell her own little mountain of pods while she bombards me with every question she can think of, like what I say is the only thing that matters to her.

So it’s fava season again and I can’t stop myself from purchasing a big bag whenever I see them in the vegetable stalls. The season doesn’t last long so I try to make the most of them whenever they are around. The downside is that getting the beans takes a lot of work because first they have to be taken out of the pods one by one, then blanched for a couple of minutes, transferred to an ice bath then taken out of the waxy coating one by one. So if you are the one who took out those beans, they are quite precious!

Here’s one of my favorite recipes whenever I have fresh fava beans. After going through the whole process of taking out the beans, the pasta recipe is already quick and easy. You can change the type of pasta too. I use short pasta for this because it stays better with the sauce.

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• Author: Rowena Dumlao Giardina
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This Fava, Pancetta, and Tomato Penne is a delightful pasta dish that celebrates the fresh, nutty flavor of fava beans, complemented by crispy pancetta and sweet cherry tomatoes.

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Ingredients

Scale 1x2x3x

• 3 kilos fava beans (6.6 pounds)
• Extra virgin olive oil
• 150 grams diced pancetta (5.3 ounces)
• 1 clove garlic (crushed)
• 12 cherry or datterini tomatoes (halved)
• Salt
• Pepper
• 400 grams penne (or other kinds of pasta (14 ounces))
• Fresh parsley (coarsely chopped)
• Grated Pecorino or Parmigiano Reggiano (to taste)

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Instructions

1. Shell the fava beans by removing them from their pods. Discard the pods and keep the beans.
2. Bring a pot of water to a boil over medium-high heat. Once boiling, add the fava beans and blanch them for 2 minutes.
3. Prepare a medium-sized bowl with ice water. Transfer the blanched fava beans to the ice bath to stop the cooking process.
4. Once cooled, remove the waxy coating from each fava bean by gently squeezing them out.
5. In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes.
6. Add the crushed garlic to the pan and sauté for 1 minute until fragrant.
7. Add the halved tomatoes to the pan, season with salt and pepper, and cook for 5 minutes until the tomatoes start to soften.
8. Meanwhile, cook the penne in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
9. Add the fava beans to the pan with the pancetta and tomatoes. Stir to combine and cook for another 2 minutes.
10. Add the cooked penne to the pan, tossing everything together. If the pasta seems dry, add some reserved pasta water until you reach the desired consistency.
11. Season with additional salt and pepper to taste and serve immediately.

Notes

Fava beans require a bit of preparation, but the effort is worth it for their unique flavor. You can substitute other short pasta if penne is not available. This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 6
• Sodium: 800
• Fat: 20
• Carbohydrates: 90
• Fiber: 10
• Protein: 25
• Cholesterol: 30

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