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Fava Bean Pesto with Bacon, Ricotta over Orecchiette Pasta

Pairs with Hahn SLH Pinot Noir or Lucienne Smith Vineyard Pinot Noir

Serves 4


  • 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.



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