It's the height of fava bean season. Do you love them? Here's a recipe you won't be able to live without... Simple, succulent, and seasonal!
Ingredients for 4 people- 333.33 g of Armando farfalle pasta
- 266.67 g of broad beans
- 200 g of luganega sausage
- 66.67 g of grated cheese
- 160 g of extra virgin olive oil
- A quarter of an onion
- Half a carrot
- Black pepper to taste
- Salt to taste
Fill a pot with water, add salt, and bring to a boil. Meanwhile, clean the broad beans, remove them from their pods, and rinse them. As soon as the water boils, add them and cook for about 20 minutes.
In the meantime, wash and finely chop the onion and carrot; remove the casing from the sausage.
Sauté the onion and carrot in a large skillet with 5 tablespoons of extra virgin olive oil. Add the sausage, break it up with a wooden spoon, and cook over medium heat for 3 minutes.
Once the beans are cooked, drain them with a slotted spoon and bring the water back to the boil.
Blend 70% of the fava beans with the grated cheese, 3 tablespoons of extra virgin olive oil, and 2 tablespoons of water. After just 50 seconds, you'll have an excellent pesto.
Brown the remaining 30% of the broad beans for 2 minutes over a medium heat together with the sausage and a ladle of cooking water.
As soon as the water boils, cook the farfalle, drain them al dente, and stir them into the pan with the fava beans and sausage for about 1 minute. Remove from the heat, add the pesto and stir in a ladleful of the cooking water until the pasta is well combined (about 1.5 minutes).
Plate up and enjoy!
