Broad Bean Pasta (Pasta e Fave)

Broad bean pasta is one of those dishes highlighted for a few months of the year when fresh broad beans are in abundance. Quick and simple to make, it only needs a few ingredients and will take you no more than 20 minutes to prepare (if your beans and peas are already podded).

Healthy, flavourful, and filling, this pasta dish is my take on a classic Italian dish called “pasta e fave” or “pasta con fave.” It’s loved by many worldwide for its simple yet delicate flavours.

They all have a similar base, but of course, as with most dishes, every region and family has its take on it. I have added peas to mine 😊

If you haven’t tried broad beans before or know what they are, you’re in for a treat! It’s the perfect dish to enjoy this luscious Spring crop.

What are broad beans, and where can you find them?

Broad beans, also known as fava or fava beans, are a legume in the pea and bean family called Fabaceae. The beans are nestled in a large green pod and have a lighter green leathery exterior. Depending on the age of the pod, the size of the bean inside will vary (see photo example below).

When they’re young and tender, you can use the whole pod with the beans and cook them whole. When the pod is more mature, it naturally becomes bigger, and the shape of the beans will slightly bulge through the pod. If that’s the case, they need to be de-podded. Remove the top part of the pod and run down the side to remove the string, as you would with fresh peas.

If you want to take it a step further, as I have for this recipe, you can remove the greyish skin off the beans (the more mature ones) to expose the inside of the green bean. They will be less bitter this way and melt in your mouth easier. And honestly, it’s a prettier dish for it!

However, if you eat your broad beans as they are with the skin on (like I have all my life), they will be just as delicious. Just keep in mind that the bean’s skin will add a different texture, colour (a little greyish), and flavour to the dish. And, of course, when using fresh beans will be quicker as you’re skipping the double-peeling.

Broad beans are in season in Spring. So this is the best time to buy them fresh and use them. Remember that you will need a decent amount of beans in pods as it drastically reduces once they’re peeled.

As a guide, 1.2 kilos (2.6 pounds) is around 3 cups / 420g of podded beans. And if you peel the skins, you will end up with 2.5 cups / 290g.

If they’re not in season, you can find them at your well-stocked supermarket in the freezer section.

Speaking of where to buy them, the fresh ones can typically be found in the Spring months at farmers’ markets, fruit & veg stores, and organic grocers (if they carry fresh produce). These are typically the places where I have found them.

Tips for best results with this pasta dish

• Don’t let the liquid evaporate too much, as the dish will become dry. You want it to be a wetter broad bean sauce. If it does happen, save some of the pasta water when draining it to help thicken and keep it hydrated.
• You can use fresh or frozen broad beans and peas for this dish. If you want to remove the skins off the frozen broad beans, they’ll need to be thawed out or quickly boiled before you can peel the thicker skin.
• The double peeling is totally optional. As I mentioned earlier, you can leave them on, keep in mind that the final dish won’t be as vibrant, and the outer thicker skins tend to be a little bitter if the beans are larger (more mature).
• You can use any pasta in this dish. I love orecchiette, trofie, casarecce, pappardelle, sagnarelli, penne, or small shells.
• You can add other herbs to this pasta dish. Dill, mint, and basil will also work well.
• Want to prepare the broad beans ahead of time? Pod and peel them while you watch TV, listen to a podcast or music, or get your family members to help out! It’s a fun little activity. It’s not often that vegetables are available whole like this. If you can get fresh peas, pod those as well!

Love broad beans? Here are some other recipe suggestions

Broad beans are really simple to use and prepare. Not only are they packed with nutrients, but they’re also very unique in their flavour and texture.

You’ll find them enjoyed in many cultures, and they are one of the oldest known cultivated plants. I’ve grown up eating them in really simple ways.

Here are a few suggestions of how else to use broad beans. Just keep in mind if they’re not being cooked as part of the dish, you will have to cook them in boiling water for a minimum of 2-3 minutes first, depending on their size.

• Dalmatian-Style Stuffed Artichokes
• Added to any of these silverbeet recipes
• Boiled with potatoes and peas, drained, and finished off with garlic, olive oil, salt & pepper
• Added to salad (blanched and put under cold water to stop the cooking process)
• Added to my pea and mint bruschetta
• Added to fritters
• Added to risotto
• Added to a soup like my minestrone
• Made into falafels
• Turned into a roasted broad bean snack
• Blended into a dip

As you can probably see from the suggestions above, peas and broad beans go really well together. This is why I decided to add them to this recipe. They add a different textural component and a sweetness to balance the broad beans. You can use only broad beans in this recipe. You’ll need to add 3.5-4 cups instead.

If you love easy Mediterranean-style midweek dishes, you’ll love this broad bean pasta dish. The flavours are simple, and it’s a great way to introduce yourself to broad beans if you haven’t had them before.

Other recipes you’ll love:

1. Vegan Asparagus Tart with Herbed Cashew Cream
2. Creamy Vegan Leek and Mushroom Pasta
3. Easy Vegan Gnocchi with a Simple Tomato Sauce
4. Panzanella Salad (Italian Tomato & Bread Salad)
5. Vegan Herb Potato Salad (No-Mayo)
6. Turkish Pea Stew

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