If during the year to prepare the broad beans and bacon pasta you have to resort to Fava beans frozen, the period included between late April and early May it is the one in which these legumes are harvested fresh and with the maximum taste.

Before talking about the recipe for fava bean and pancetta pasta, it is necessary to tell about it like this legume is among the richest in nutrition and, at the same time, low in fat.

The Fava beansin fact, they contain a lot of water, fibers, proteins, and an almost irrelevant presence of fat: characteristics that make them a low-calorie dish with excellent health benefits. Just think that 100 g of beans bring about 70 calories.

In addition to being light, the beans are also very good and, like peas, Yes marry perfectly with the bacon. So let's find out the recipe for this first course, easy to prepare and full of taste.

Broad beans and bacon pasta: the recipe

Ingredients

To prepare this recipe you will need: 1 kg of fresh broad beans (about 200 g when cleaned), 200 g of pasta of the preferred type, 1/2 onion, 80 g of bacon, grated pecorino cheese, salt, black pepper, extra virgin olive oil .

Method

The first thing to do is carefully peel the beans. You start by cutting the top of the with a knife integument, the coating that covers them. The beans are then blanched for a couple of minutes cooled with cold water. Then just crush them to let out the real legume.

In a no stick pan brown the onions with oil and add the bacon. Cook for a few minutes and pour the cleaned beans, season with salt and pour half a glass of abundant hot water. Cover the pan with a lid and cook for about ten minutes.

Cook the pasta you have chosen and drain it one minute before cooking, it will end up in the pan with the beans to mantecarsi and bind with the other ingredients. If necessary, add a little more cooking water.

When the pasta is cooked, turn off the heat and sprinkle with the grated pecorino cheese and black pepper, mix and serve.

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