A fresh and flavorful Italian spring pasta recipe featuring vibrant fava bean pesto tossed with spaghetti (or linguine), and topped with a rain of crunchy, salty Pecorino Romano cheese flakes. A simple, authentic dish inspired by Roman May Day traditions.
How Romans Eat Fava Beans on May Day
In Rome, May 1st (Primo Maggio) is traditionally spent outdoors with friends and family, enjoying fresh fava beans and Pecorino cheese, ideally accompanied by a glass of local white wine. This combination is a beloved seasonal ritual, rooted in rural traditions and bursting with the fresh flavors of early spring.
When the weather doesn’t cooperate, we can turn the classic ingredients into comfort food—like this creamy fava bean pesto pasta, a dish that captures the soul of Italy even if you’re dining indoors.
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Authentic Fava Bean and Pecorino Pasta Recipe
Perfect for Italophiles, home cooks, and anyone seeking the real taste of Italy.
Ingredients
- 3/4 cup fava beans, peeled 100g
- 1/4 cup peeled almonds
- 2-3 sprigs chives
- 1/2 teaspoon sea salt
- 2 tablespoons extra-virgin olive oil
- 1 pinch ground chili or chili flakes
- 5.6 oz spaghetti or linguine 160 gr or 1.6 cups
- 2 teaspoons pecorino cheese flakes use a potato peeler or small knife to shave
Instructions
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Prepare the pesto: Place the peeled fava beans, almonds, chives, salt, olive oil, and chili flakes in a food processor. Pulse until almost creamy—leave a few crunchy bits for texture.
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Cook the pasta: Boil your spaghetti or linguine until al dente, according to package instructions.
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Toss and serve: Drain the pasta and combine with the fava bean pesto. Plate and sprinkle generously with Pecorino Romano flakes.
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Buon Primo Maggio! Serve hot and celebrate May Day like a Roman.
Enjoy your delicious fava bean and pecorino May Day pasta!
Claudia