madonna del piatto

Italian family cooking

tagliolini with almond pesto and broad beans

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tender broad beans, a spring delicacy

tender broad beans, a spring delicacy

TAGLIOLINI WITH PESTO AND BROAD BEANS. Umbrians love broad beans, fave. As soon as it’s spring, crates of the long green pods start to appear in markets and shops. Those who are lucky enough to have a vegetable garden will pick the young and tender ones and give bagfuls to their neighbors as a gift. The fave are eaten fresh, just out of the pod, often accompanied by a slice of young pecorino cheese.

Spring basil is tender and flavorful enough to make a pesto, either “alla genovese” with pine nuts (pignoli) or with almonds and ricotta like I do here. Summer basil would of course be much better for the pesto but then the fave are finished!

Recipe

  • 200 gr (7 ounces) dry egg tagliolini (very narrow fettuccine)
  • 200 gr (1 cup) broad beans (yields 6 tablespoon shelled broad beans)
  • 1 garlic clove very finely minced
  • grated Parmesan or Pecorino cheese
  • 2 tablespoon ricotta (optional)

For pesto:

  • 1 bunch of fresh basil leaves, about 4 tablespoon
  • 2 tablespoon chopped almonds or pine nuts
  • 1 garlic clove
  • 1 tablespoon EVO oil

If you buy fresh fava beans on the pod, you will need about  1/2 kg (1 lb) per person. Blanch broad beans in boiling hot water for 5 min or until some of the skins start to split. Drain and refresh under cold water. Remove shells. This will take some time but brings the dish from ordinary to quite amazing. Reserve.

To make the pesto I just blitz all ingredients in a bowl using an immersion blender. If you are a purist however, please make it with mortar and pestle. Make sure to make the pesto at the last possible moment before using it in the sauce. This way the pesto does not oxidize and as a consequence all flavor is retained. While making the pesto, cook the tagliolini in plenty salted boiling water according to package instructions.

In a pan large enough to hold all the pasta, saute 1 clove garlic in olive oil until fragrant, about 30 sec. Add broad beans and cook briefly to infuse them in the garlic oil. Take off the heat and add 2 tablespoon pesto and two tablespoon ricotta (if using).

Drain the pasta reserving 1/3 cup pasta water. Transfer the pasta in the pan that holds the sauce on high heat. Add some pasta water and quickly stir so that the sauce is partly absorbed by the pasta. Serve immediately with grated Parmesan or pecorino cheese.

Serves 2

the delciate texture of egg tagliolini is perfect for this light sauce

the delicate texture of egg tagliolini is perfect for this fragrant sauce

Author: madonnadelpiatto

Former scientist, I now run B&B and cooking school Alla Madonna del Piatto in Assisi, Umbria, central Italy, together with my husband Ruurd, daughter Tea and truffle dog Google. We love good food and wine, travel, beautiful handicrafts like textiles and pottery. We feel fortunate to be able to share our magical mountain with many friends from all over the world.

2 thoughts on “tagliolini with almond pesto and broad beans

  1. oh my! I am just about licking the screen – sounds scrumptious…menehune

    Like

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