Fusilli with Fava Bean Cream and Burrata
Ingredients
- 1 cup fava beans (cleaned) (200 grams)
- 10 basil leaves
- 2 tablespoons water (30 ml)
- A pinch of salt
- 1 burrata
- 1 cup breadcrumbs (100 grams)
- Olive oil, as needed
- 2-3 anchovy fillets
- 1 garlic clove
- Fusilli pasta (as desired)
Instructions
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Prepare the fava bean cream:
- Boil the fava beans for 2 minutes, cool them in cold water, and peel them.
- Blend the peeled fava beans with the basil, 2 tablespoons of water, and a pinch of salt until you get a smooth cream.
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Prepare the burrata:
- Blend the burrata with some of its water until creamy.
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Prepare the breadcrumbs:
- In a pan, toast the breadcrumbs in olive oil until golden and crispy.
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Cook the pasta:
- Cook the fusilli in plenty of salted water until al dente.
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Dress the pasta:
- In a pan, heat a little olive oil with the garlic and anchovy fillets until the anchovies dissolve.
- Add a ladle of pasta cooking water and let it infuse.
- Add the fusilli to the sauce, toss with 2 generous tablespoons of fava bean cream, and mix well.
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