By using our site without disabling cookies, you consent to our use of them.
Fava Bean Pesto with Bacon, Ricotta over Orecchiette Pasta
- 2 1/2 pounds fava beans, cleaned, blanched and peeled (2 cups)
- 1/4 cup mint
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 2 garlic cloves
- 1/2 cup walnuts, toasted
- 3 pieces of bacon, cooked and crumbled
- 3/4 cup fresh ricotta
- 1/3 to 1/2 cup olive oil
- 1 tablespoon preserved lemon peel, finely chopped, or lemon zest
- 1 pound Orecchiette pasta
Prepare fava beans by bringing a large pot of water to a boil, salt generously. Add shelled fava beans and boil 3-4 minutes, test and make sure they are tender. Drain and place in an ice bath. Remove outside shells. Set aside.
Cook bacon, crumble and set aside.
In a food processor, pulse walnuts, garlic and a pinch of salt until coarsely ground. Add mint, lemon juice and pulse a few more times. Add 1 cup fava beans and 1/3 cup olive oil, pulse for desired consistency. Taste and adjust if necessary with more lemon juice.
Cook pasta according to package directions.
Place cooked pasta in a large serving bowl, toss with fava bean pesto, whole fava beans, preserved lemon, and a drizzle of olive oil. Add dollops of ricotta and gently toss. Serve with bacon crumble and more ricotta to taste.