Creamy pasta with fava beans

Ingredients (serves 4)

• 11 + 1/4 oz of linguine (320 g)

• 10 + 1/2 oz of fresh fava beans (300 g)

• 7 oz of ricotta cheese (200 g)

• 1 lemon (juice and zest)

• 1 garlic clove

• 2 tbsp of olive oil

• Salt and pepper to taste

• Fresh basil leaves for garnish

• 2 mint leaves (optional)

1. Bring a pot of salted water to a boil. Blanch the fresh fava beans for 2–3 minutes.

2. Drain the beans and transfer them to a bowl of cold water to stop the cooking. Once cooled, peel off the outer skin.

3. In a blender, combine the peeled fava beans (reserve some whole for garnish), ricotta, mint leaves (if using), basil, lemon juice and zest, olive oil, salt, and pepper.

4. Blend until smooth and creamy. If too thick, add a bit of water or more olive oil to reach the desired consistency.

5. Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve some of the cooking water before draining.

6. In a large pan, heat a drizzle of olive oil and add the crushed garlic clove. Sauté over medium heat until golden, then remove the garlic.

7. Add the fava bean cream to the pan and warm it gently, stirring.

8. Add the cooked linguine to the pan and toss with the cream. Add a bit of the reserved pasta water if needed, until the sauce is creamy.

9. Plate the pasta and garnish with the reserved whole fava beans, fresh basil leaves, lemon zest, and a drizzle of olive oil.