
Pappardelle with fava beans and arugula

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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 offputting, rather than staying nice and bright green.
ingredients
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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)
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
preparation

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