Pasta With Beans: An Easy Recipe

Tired of tomato sauce pasta? Looking for a unique vegetable-based alternative? Try our broad bean pasta recipe! These tagliatelle seasoned with an herb pesto and broad beans make for a simple and flavorful spring dish.

Ingredients

Here are the necessary ingredients to make broad bean pasta for 4 people:

400 g of tagliatelle.
300 g of shelled broad beans.
a small bunch of parsley.
a small bunch of basil.
one clove of garlic.
2 tablespoons of grated cheese.
40 g of thick or plant-based cream.
4 tablespoons of olive oil.
salt and pepper.

Note: for this recipe, you can use frozen chopped herbs or other fresh herbs such as mint and coriander.

Preparation of the beans

For this pasta with fava beans recipe, you need to blanch the fava beans which are the main garnish for the pasta.

1- Shell the fava beans. If they are small, you can leave them as is. If they are large, remove a layer to keep only the tender, green seed inside.

2- Plunge the fava beans into a pot of boiling salted water to blanch them.

3- Drain them as soon as the water returns to a boil and set aside.

Herb Pesto Preparation

Next, prepare the herb pesto which you will use to season the broad bean pasta.

1- Wash and pick the leaves off your choice of herbs.

2- Place the basil and parsley leaves in a food processor with the garlic clove, having previously removed the sprout. Blend once to chop everything up.

3- Add the grated cheese and olive oil and blend again until you get a sort of paste.

4- Salt and pepper to taste.

Cooking pasta with beans

1- Cook the tagliatelle al dente in a pot of boiling salted water.

2- Drain the pasta and pour it into a large saucepan.

3- Add the blanched beans, herb pesto, and thick or plant-based cream.

4- Put the saucepan back on low heat for 2 minutes and mix well.

5- As soon as the cream has coated the tagliatelle well and the mixture is hot, serve the bean pasta immediately.