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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Spring Penne with Pancetta and Fava Beans
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A classic Italian pasta dish celebrating the best of spring with tender fava beans, crispy pancetta, and sweet cherry tomatoes. A simple yet elegant meal for any occasion.
Ingredients
- 3 kilos (6.6 pounds) fava beans
- Extra virgin olive oil
- 150 grams (5.3 ounces) diced pancetta
- 1 clove garlic (crushed)
- 12 cherry or datterini tomatoes (halved)
- Salt
- Pepper
- 400 grams (14 ounces) penne (or other kinds of pasta)
- Fresh parsley (coarsely chopped)
- Grated Pecorino or Parmigiano Reggiano (to taste)
Instructions
- Prepare the fava beans by shelling the pods. Discard the pods and keep the beans. Over medium-high heat, boil a pot of water. Towards the boiling point of the water, prepare a medium-sized bowl with ice and water. Blanch the beans in the boiling water for a couple of minutes, then with a slotted spoon, transfer them to the bowl with ice to stop the cooking. One by one, squeeze out the inner beans from the coating. Discard the coating and set the fava beans aside.
- Over medium-high heat, boil some water again for the pasta. While waiting for it to boil, prepare the sauce.
- Over low heat, in a wide saucepan, toast the pancetta for about 3 minutes, then add the garlic. Toast for another couple of minutes or until the garlic and pancetta are toasted.
- Pour some extra virgin olive oil in the saucepan, then add the tomatoes. Toss for 5 minutes, then add the fava beans. Ladle about 1/4 cup of the pasta boiling water into the saucepan. Season with salt and pepper, then turn off the heat when the liquid is reduced.
- If the water for the pasta is boiling, add some salt, then cook the pasta according to the package directions until al dente.
- When the pasta is cooked, mix it with the sauce on low heat. Sprinkle the parsley.
- Serve immediately. When serving, drizzle some extra virgin olive oil and add some grated cheese (Pecorino or Parmigiano Reggiano) according to taste.
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: 15 minutes
- Cook Time: 10 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
Frequently Asked Questions
What is the best way to shell fava beans for this recipe?
To shell fava beans, gently press the pods until they split open, then remove the beans one by one. It can be a bit time-consuming, but the fresh beans are worth the effort.
How do I properly blanch fava beans before using them in the recipe?
To blanch fava beans, cook them in boiling water for about 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. This helps to retain their vibrant color and texture.
Can I substitute the pancetta in the Fava, Pancetta, and Tomato Penne?
Yes, you can substitute pancetta with guanciale or even bacon for a different flavor profile, but keep in mind that the cooking time may vary slightly depending on the fat content of the substitute.
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