con fave fresche
Linguine with fresh fava beans
This recipe was presented as a specialty from Lazio on the Prova del Cuoco tv-show, but I’m pretty sure every household in the south of Italy makes similar preparations of linguine with fava beans.
For instance, Puglians have an almost passionate relationship with fava beans. All summer long women can be seen sitting on their front steps, shelling fava beans and at Easter dinner in a farmhouse restaurant I saw an elderly women grab a plate of fava mash from the hands of her grandchild and cradle it like a baby. Fava is king and fit to be hailed with wreaths of pasta and a powdering of pecorino as in this version of Linguine with fava beans copied from memory of a lunchtime tv-show called La Prova del Cuoco.
With simple dishes like this it all comes down to the quality of the ingredients.
500 g fresh linguine pasta
250 g fresh fava beans
50 g butter
4 tbsp grated pecorino (parmasan og Grana Padano can be used instead)
Shell the fava beans and fry them on a frying pan in melted butter for about 5 minutes.
Boil the linguine pasta until they are al dente.
Drain the pasta and mix it well with the beans on the frying pan.
Sprinkle the linguine with fava beans with freshly grated pecorino before serving.