Pappardelle with fava beans and arugula


by: Mikey

I really think of this dish as my own — it is based on a traditional pasta but has a twist that comes from ideas I had when I was working in Paris, and has been perfected at Locanda. I love it; but it is a dish that has to be made in springtime, when the young fava beans are in season and are beautifully sweet. For the puree, though, we use frozen lava beans, because the chlorophyll content is higher, as they are frozen as soon as they are picked - with fresh ones, the puree tends to darken almost to black, and looks off—putting, rather than staying nice and bright green.


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serves: 4

1 recipe quantity of fresh egg pasta dough

flour for dusting

2 handfuls of shelled fava beans

2 tablespoons grated Pecorino Sardo

2 small bunches of arugula (plus one extra for garnish)

salt and pepper

For the butter sauce:

1 cup butter

1 shallot (finely chopped)

2 black peppercorns

17 tablespoon white wine

2 tablespoons heavy cream

For the fava bean puree:

2 tablespoons olive oil

1 white onion (finely chopped)

11 ounces (about 1 1/2 cups) frozen fava beans (defrosted, blanched and peeled)

7 tablespoons cold unsalted butter (cut into small cubes)

Nutrition Facts
Pappardelle with fava beans and arugula

Servings Per Recipe: 4

Amount per Serving

Calories: 1068

  • Total Fat: 79.2 g
  •     Saturated Fat: 45.3 g
  •     Trans Fat: 2.7 g
  • Cholesterol: 247 mg
  • Sodium: 583.6 mg
  • Total Carbs: 68 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 3.1 g
  • Protein: 21.6 g

how is this calculated?

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1.  First make the pappardelle by rolling the pasta through the machine as described. Work with one strip of pasta at a time. Ii it is dry or frilly at the edges, trim with a sharp knife. Then, using your rolling pin as a straight edge, cut the pasta across into strips 3/4 to 1 inch wide.

2.  Dust a tray with flour. Then, with a spatula, lift up the strips 3 or 4 at a time and lay them on the tray. Dust again with flour, cover with a damp cloth and leave aside to rest while you prepare the sauce and pure.

3.  Cut all but two pats of the butter for the sauce into small cubes and keep in the fridge.

4.  Te make the puree, heat the olive oil in a pan, add the onion and cook for 4 to 5 minutes without allowing it to color. Add the frozen fava beans and cook with the onion for another 4 to 5 minutes.

5.  Slowly add some water, a ladleful at a time, until the vegetables are covered. Bring to a boil, then turn down the heat, put on the lid and leave to cook slowly (adding more water if necessary) until the beans are soft (about 2O to 25 minutes). At this pointy continue cooking, without adding any extra water, until you have a very firm mixture.

6.  While still hot, puree with a hand blender er a feed processor, adding the butter cubes as you go (if the puree gets too dry, add a little water — the finished consistency should be like mushy peas). Transfer to a small saucepan, check the seasoning and keep warm, covered with plastic wrap to step a skin from forming on the top.

7.  Make the butter sauce: melt one pat cf butter in a pan, add the shallots and sweat them for 2 to 3 minutes with the peppercorns, then add the wine and reduce that by three—quarters. Add the cream and reduce for another 2 minutes or so. Take off the heat and keep to the side.

8.  Bring a large pan of salted water to the boil, put in the lava beans and blanch them fer 2 to 3 minutes, then drain and refresh under cold running water. Peel off the outer skins of the beans.

9.  Melt the ether pat of butter in a saute pan, and add the fava beans. Season lightly and turn off the heat.

10.  Put the pan containing the wine reduction hack on the heat, bring back up to a boil, then slowly whisk in the cold butter cubes. While you are whisking in the cold butter, turn up the temperature slightly to keep it from splitting, but once it is all incorporated turn it down again for the same reason. Pass through a fine sieve into a warm container and keep in a warm place.

11.  Bring a large pan of water to the boil, add salt, put in the pappardelle and cook for a couple of minutes, keeping it moving all the time until al dente (checking after st minute). Drain, reserving the cooking water.

12.  Put the pan containing the beans back on a low heat, and add themn pasta, with a little of its cooking water. Tess, add the pecorino, some pepper, the 2 bunches of arugula and 3 or 4 ladlefuls of the butter sauce. Toss a little more for l to 2 minutes, adding a little more cooking water if necessary to loosen.

13.  While you are tossing the pasta, warm up the puree, then spread a little on each of the plates, and top with the pasta. Garnish with a little more fresh arugula.

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