A deliciously fresh, vernal fava bean pesto to season spaghetti (or linguine), plus a rain of pecorino flakes to add flavor peaks and crunchiness.
How Romans eat fava beans
May Day in Rome is celebrated by going to the park or any cute place outdoors and eating fresh fava beans with pecorino cheese. Add local white wine, and you get a tremendous gastronomical adventure.
If it rains and you must stay home, you can make this Italian-style pasta instead: fava beans pesto with pecorino flakes.
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Italian fava bean pesto and pecorino flakes pasta
- 3/4 cup fava beans peeled
- 1/4 cup almonds peeled
- 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 shave the cheese with a potato peeler or a small knife
Peel the fava beans and place them in a food processor with the almonds, chives, salt, olive oil, and chili. Pulse until almost creamy (leave a few crunchy bites for texture).
Cook the pasta according to the package directions, but al dente, drain it, and season it with the fava beans pesto.
Serve the pasta hot, sprinkled with pecorino flakes and Buon Primo Maggio (Happy May Day)!
Enjoy your delicious fava bean and pecorino May Day pasta!