Pappardelle with Fava Bean and Walnut Cream
This elegant pasta dish features pappardelle, wide ribbons of pasta, paired with a luxurious broad bean and walnut cream sauce. The broad beans are cooked until tender and blended with walnuts, creating a rich, nutty cream sauce. The sauce is infused with garlic, lemon zest, and a touch of Parmesan cheese for added depth and flavor.The pappardelle is cooked al dente and then tossed with the broad bean and walnut cream, allowing the sauce to coat each ribbon of pasta evenly. The dish is finished with a sprinkle of fresh herbs, such as parsley or basil, and a drizzle of olive oil, bringing a fresh and aromatic quality to the meal.This dish combines the hearty texture of pappardelle with the creamy, nutty sauce, creating a satisfying and flavorful pasta experience.
Ingredients
- 2.2 lbs Fresh fava beans
- 2 Garlic cloves
- 2 Sprigs of basil
- 6 Walnuts
- 2 Eggs
- 1 Egg yolk
- 2 tbsp Yogurt
- 5.3 oz Pecorino
- 10.6 oz Flour + extra for work surface
- Extra virgin olive oil
- Salt
- Pepper
Instructions
- Mix the flour with the eggs, egg yolk, and 1 teaspoon of oil until you obtain a dough. Wrap it in plastic wrap and let it rest for 1 hour. Grate the pecorino and set aside.
- Chop the walnuts and toast them in a small pan. Peel the fava beans and cook them for 5 to 6 minutes in boiling salted water with the peeled garlic cloves. Drain, reserve 2 tablespoons of fava beans, and blend the rest with the garlic, yogurt, toasted walnuts (keep some for decoration), a few basil leaves, and 2 tablespoons of oil.
- Flour your work surface and roll out the dough thinly with a rolling pin. Cut the rolled-out dough into wide strips. Bring a large pot of salted water to a boil and add the basil sprigs tied with kitchen string; remove the basil and cook the pappardelle in the boiling water until they float to the surface.
- Dilute the fava bean cream with a bit of pasta cooking water. Drain the pappardelle and place them in a large dish, toss them with the sauce, the remaining fava beans, and three-quarters of the pecorino, mixing gently. Finish with a few shavings of pecorino, the remaining walnuts, a drizzle of oil, some ground pepper, and a few basil leaves.
Video
Notes
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