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Pasta with Fresh Fava Beans, Neapolitan Style. Today I am preparing a typical spring dish: pasta with fresh fava beans, and I am preparing it the way my mother used to do it. My mother (and all Neapolitan women of the past) shelled the fava beans raw, one by one. In fact, to keep the flavor, vitamins and salts of this legume intact, they should absolutely not be blanched to remove the shell. The ingredients are: Fava beans to taste, a fresh onion, oil, water. Then, if you like, you can add diced bacon, pepper and then a sprinkling of pecorino romano.