Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Broad Beans and Ricotta: A Delightful Sicilian Springtime Dish
Discover the recipe for pasta with broad beans and ricotta, a vibrant springtime classic from Agrigento bursting with authentic flavours. Perfect for any occasion!
📖 What is it
Discover the recipe for pasta with broad beans and ricotta, a vibrant springtime classic from Agrigento bursting with authentic flavours. Perfect for any occasion!
🛒 Ingredients
- ✓ 400g pasta of your choice
- ✓ 400g shelled broad beans
- ✓ 1 white onion
- ✓ extra virgin olive oil
- ✓ 200g sheep’s ricotta
- ✓ 50g aged Sicilian pecorino
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Step into the scents of a Sicilian spring with this pasta featuring fresh broad beans and creamy ricotta, a dish that tells the story of Agrigento’s rich culinary heritage. The gentle sweetness of fresh broad beans blends beautifully with soft sheep’s ricotta and the sharpness of aged pecorino, creating a taste that conjures sun-drenched fields and warm Mediterranean breezes. Ideal for a light, wholesome lunch, this recipe celebrates the simplicity and abundance of our land.
👨🍳 Preparation
- 1
Finely chop the onion and gently sauté it in extra virgin olive oil.
- 2
Add the broad beans and cover with water, seasoning with salt. Simmer for 20 minutes.
- 3
Meanwhile, cook the pasta, draining it 1-2 minutes before the packet’s suggested time.
- 4
Combine the pasta with the broad beans, stirring over a high heat to blend flavours.
- 5
Serve the pasta with a drizzle of olive oil, dollops of ricotta, a sprinkle of pecorino, and a grind of black pepper.
- 6
Enjoy it piping hot.
💡 Tips and Variations
- •
For an extra flavour boost, infuse the cooking water for the broad beans with a pinch of saffron, lending a beautiful colour and distinctive aroma.
- •
If you prefer a creamier texture, blend a portion of the cooked broad beans before mixing them with the pasta to create a luscious sauce.
- •
Try smaller pasta shapes like tubetti or ditalini for a rustic feel and easier eating.
- •
For a lighter vegetarian option, swap the pecorino for a low-fat fresh cheese or almond ricotta.
- •
The key to an authentic result is using the freshest ingredients and gently cooking the broad beans to preserve their delicate flavour and texture.
📦 Storage
- • Store any leftovers in an airtight container in the fridge and enjoy within two days to keep it fresh.
- • You can also freeze the cooked dish, wrapped well to prevent freezer burn; it will keep for up to a month.
- • To reheat, use the oven at 160°C for about 10 minutes to maintain the texture without drying it out.
🍷 Pairing
Pair this dish with a young, fruity red such as Contea di Sclafani from western Sicily, served slightly chilled at 16-18°C in wide glasses. Alternatively, a light Nero d’Avola or a sparkling Sicilian rosé complements the creamy ricotta beautifully. If you fancy venturing beyond Sicily, a youthful Chianti or a Provençal rosé are excellent choices.
Making pasta with broad beans and ricotta is like bringing a little slice of Sicily to your table, full of authentic aromas and flavours. I warmly encourage you to give this simple yet traditional recipe a go, and share the delicious results with your loved ones — it’s a wonderful way to spread the joy of island cooking.
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