Pasta with Broad Beans and Peas

Name: Pasta with Broad Beans and Peas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Gluten-free Spaghetti pasta 11.3 oz; Leeks 1 cup; Fava beans 1.1 cups; Peas shelled 1 ¼ cup; Pecorino cheese grated 1.1 oz; Fine salt to taste; Black pepper to taste; Thyme 1 sprig; Extra virgin olive oil 2 tbsp

it es fr de br

445

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 445
Carbohydrates g 73.6
of which sugars g 5.8
Protein g 15
Fats g 10.1
of which saturated fat g 2.52
Fiber g 5.9
Cholesterol mg 8
Sodium mg 447

Difficulty: Very easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Pasta with fava beans and peas is a bright, springtime favorite in Central Italy. I mean, as the markets burst with fresh legumes, this dish becomes a staple—especially from late March to May when fava beans are at their sweetest and peas are just right. Really good stuff. The combo of pecorino cheese melting into the pasta gives it a creamy, slightly salty flavor that pairs perfectly with the bright greens. Every bite offers a really really good mix of fresh and moist textures. The flavors? Simple yet super comforting.

In some areas, you'll find this as a street food sandwich, with the beans and cheese stuffed into bread for a quick snack. And the sauce? Local restaurants might serve fancier versions with little cheese parcels for extra richness—showing off the region's culinary creativity. For sure.

For fans of vegetarian pasta dishes or those looking for a fresh take on spring recipes, this is a winner. This fava bean pasta recipe is gluten-free, making it a fantastic choice for anyone avoiding wheat. People love how easy it is to prepare, celebrating the classic Italian pairing of legumes and cheese—especially pasta with peas and fava beans, a tradition that dates back ages. You know? You can find regional spins throughout Central Italy, from Lazio to Umbria, where cooks might add wild herbs or a touch of garlic for extra flavor.

The dish becomes creamy and silky, with veggies keeping it light, making it perfect for a meal that's filling yet fresh. Whether served as a main dish or alongside a simple salad, these genuine, seasonal flavors are sure to brighten any table. Central Italy knows how to transform basic ingredients into something really special, and this pasta is a delicious proof of that skill. Enjoy the taste of Italy with each bite, and you'll see why this dish is such a beloved part of the region's culinary tradition. Pretty much.

How to prepare Pasta with Broad Beans and Peas

To make the pasta with broad beans and peas, start by placing the water for the pasta on the stove: when it boils, salt it. Then clean the broad beans: trim and split the pod in half to extract them 1, then remove the outer skin of each broad bean and collect them all in a bowl 2, to obtain 6.3 oz. Then take the leek and remove the roots and the green part 3

Remove the tougher outer leaves of the leek 4, slice it thinly 5, then heat the olive oil in a large saucepan and add the sliced leek 6, sauté for 1 minute.

Then cover with a ladle of cooking water 7, let the leek wilt for about 10 minutes then add the broad beans 8 and shelled peas 9

Cook for 10 minutes (if you are using frozen legumes, cook for 5 minutes). Once cooked, salt and pepper 10. Cook the spaghetti for about 9 minutes, they should be al dente (follow the cooking time on the package) 11. Once cooked, drain the gluten-free spaghetti directly into the pan with the legumes 12

Season with the grated cheese 13 and flavor with fresh thyme leaves 14. Mix well to combine the ingredients and serve the pasta with broad beans and peas piping hot 15.

Storage

It is recommended to consume the pasta with broad beans and peas immediately. If there are leftovers, you can store it for one day in the refrigerator in an airtight container or covered with plastic wrap. Freezing is not recommended.