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Fusilli with Fava Bean Cream and Burrata



  • 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)


  • 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.
  • Prepare the burrata:

    • Blend the burrata with some of its water until creamy.
  • Prepare the breadcrumbs:

    • In a pan, toast the breadcrumbs in olive oil until golden and crispy.
  • Cook the pasta:

    • Cook the fusilli in plenty of salted water until al dente.
  • 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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