🍝🌿 Nonna Pia’s Special Fava Bean Pasta – A Taste of the Old Country!
When spring arrived and fava beans were in season, Nonna Pia knew exactly what to do — she’d roll up her sleeves and make her famous Fava Bean Pasta, a recipe passed down from her own mother in Southern Italy. Earthy, creamy, and full of fresh flavor, this humble dish was a celebration of simplicity and tradition.
Nonna loved using ingredients straight from the garden — fresh fava beans, fragrant garlic, a bit of onion, and just the right touch of Pecorino Romano to tie it all together. No fuss, no heavy sauces — just real food, made with care. Sometimes she’d mash a few of the beans for a creamy texture, other times she’d leave them whole for a bit of bite. Either way, every forkful was pure comfort.
This dish was often served during Lent, on Fridays, or just when fava beans were overflowing in the garden. And as always, Nonna would serve it with love and a sprinkle of cheese — and maybe a slice of crusty bread on the side.
🌱 Nonna Pia’s Fava Bean Pasta Recipe
Ingredients:
- 1 lb (450g) pasta (orecchiette, spaghetti, or short pasta work well)
- 2 cups shelled fresh or frozen fava beans
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt & black pepper, to taste
- ½ cup reserved pasta water
- ½ cup grated Pecorino Romano (or Parmesan)
- Optional: chopped fresh parsley or mint for garnish
Instructions:
- Cook the fava beans:
If using fresh beans, blanch in boiling water for 1–2 minutes, drain, then peel the outer skin from each bean (optional, but recommended). Set aside. - Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining. - Make the sauce:
In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until soft and fragrant (about 5–7 minutes). - Add the beans:
Stir in the fava beans and cook for 5–7 minutes. Lightly mash some of the beans with the back of a spoon for a creamy texture. Season with salt and pepper. - Combine:
Add cooked pasta to the pan with the fava mixture. Stir in reserved pasta water and Pecorino cheese until everything is creamy and coated. - Serve warm:
Garnish with extra cheese and fresh herbs if desired. Mangia!
