Skip to main content

Tastings are available at Hahn Estate and our Carmel tasting room by reservation only.

Contact Us
Cart 0 items: $0.00

Fava Bean Pesto with Bacon, Ricotta Over Orecchiette Pasta

Serves 4.

INGREDIENTS

  • 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 shell. 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.

We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them.

X