maccheroni alla chitarra with fava beans and ricotta

maccheroni alla chitarra con fave e ricotta

TOTAL TIME: 30 minutes

MAKES: 4 to 6 servings

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Ingredients

Salt
3 cups shelled fava beans (from about 3¾ pounds in pods) or 1 (16-ounce) package shelled frozen fava beans (not thawed)
1 pound maccheroni alla chitarra or spaghetti
1 cup freshly grated ricotta salata (about 6 ounces), plus extra for sprinkling
4 tablespoons extra-virgin olive oil, plus extra for drizzling
Freshly ground black pepper

Instructions

Bring a large saucepan of salted water to a boil. Add fava beans and cook until tender, 2 to 3 minutes. Using a slotted spoon, transfer to a large serving bowl.

Return water to boil. Add pasta and cook until al dente. Drain pasta, reserving 1 cup cooking liquid.

Immediately transfer pasta to bowl with fava beans. Add cheese, oil and enough cooking liquid to moisten (add more, if needed). Season with salt and pepper to taste. Serve at once, with extra cheese.

June 2008

keywords:

spring, summer, appetizer, main course, quick, simple, fast, easy, vegetables, vegetarian, maccheroni alla chitarra, spaghetti, fava beans, ricotta salata cheese

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Comments [2] | Add your comment

This dish is different and delicious! I added a touch of lemon zest and salt and a hint of garlic powder to make it more flavorful.
Posted: July 30, 2009 13:46 by Molsbergen
This recipe is simple and elegant!
Posted: September 17, 2008 18:38 by bigsumm