Fava Bean Campanelle Recipe
fava bean, tomato-fennel, cippilini onion
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Ingredients
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PRIMI
Method
PRIMI
- 1
Prepare the Fava Beans
In a large pot of boiling salted water, blanch the fava beans for about 3 minutes. Remove them and immediately place them in an ice bath to stop the cooking. Once cooled, remove the outer skins and set the beans aside.
- 2
Cook the Pasta
In the same pot of boiling salted water, cook the campanelle pasta according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside, reserving about 1 cup of pasta water.
- 3
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the sliced cipollini onions and sauté for about 3-4 minutes until they become translucent. Add the minced garlic and diced fennel, and cook for an additional 5 minutes until the fennel is tender.
- 4
Add Tomatoes and Seasoning
Stir in the diced tomatoes, salt, and black pepper. Cook for about 5-7 minutes until the tomatoes break down and create a sauce.
- 5
Combine Ingredients
Add the blanched fava beans and cooked campanelle to the skillet. Toss everything together, adding reserved pasta water little by little until you reach a desired sauce consistency.
- 6
Finish and Serve
Remove from heat and stir in the chopped fresh basil and grated Parmesan cheese. Adjust seasoning if necessary before serving. Serve hot.