THE BLOSSOM BITE
About the Recipe
Pasta with ricotta and fava beans is a quick and flavorful dish, perfect for a light yet satisfying lunch or dinner. The goat ricotta adds a creamy, tangy note that pairs beautifully with the natural sweetness of the fava beans. A touch of crunch comes from quickly sautéing the beans in a pan. Using fresh egg pasta means you can have everything ready in the time it takes to cook the pasta.
Ingredients
250 g fresh egg pasta (tonnarelli or your preferred shape)
150 g goat ricotta
20 ml milk
150 g fresh or frozen fava beans
30 g Parmesan cheese
2 tablespoons extra virgin olive oil
Preparation
Step1
Bring a pot of water to a boil. While waiting, prepare the fava beans. If they’re fresh, shell them. If using frozen fava beans, blanch them for one minute and remove the outer skin.
Step2
Heat the olive oil in a pan, add the fava beans, and sauté them for 2-3 minutes. They should stay crisp and tender.
Step3
Drop the pasta into the boiling water. Meanwhile, in a bowl, mix the goat ricotta with a pinch of salt, pepper, and a splash of milk until smooth and creamy.
Step4
Drain the pasta, reserving some of the cooking water. Add the pasta to the pan with the fava beans and then mix in the ricotta. Stir everything together until well combined. If needed, use a bit of the reserved cooking water to achieve a creamier consistency.
Why I Love This Dish
I love this recipe because it’s super simple yet special. The goat ricotta is the star ingredient—it adds that tangy, unexpected note that makes the dish truly special. Plus, I adore how quick it is to prepare. With fresh pasta, I can get everything else ready while the water boils and the pasta cooks. It’s the perfect go-to meal for days when I want something delicious without spending too much time in the kitchen.