Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Fresh Broad Beans and Butternut Squash: A Simple, Delicious First Course
Discover this lovely pasta dish combining fresh broad beans and sweet butternut squash – a straightforward, flavoursome recipe perfect for any occasion!
📖 What is it
Discover this lovely pasta dish combining fresh broad beans and sweet butternut squash – a straightforward, flavoursome recipe perfect for any occasion!
🛒 Ingredients
- ✓ 300g fresh broad beans, shelled
- ✓ 350g butternut squash
- ✓ 300g short pasta (your favourite shape)
- ✓ 1 onion
- ✓ 200g sheep’s ricotta
- ✓ 200g sausage
- ✓ 1 glass white wine
- ✓ Vegetable stock
- ✓ Extra virgin olive oil
- ✓ Freshly ground black pepper
- ✓ Salt
📊 Nutritional Information
Dive into the scents of Sicily with this pasta that marries the velvety sweetness of butternut squash with the fresh, vibrant taste of just-picked broad beans. It’s a celebration of seasonal goodness, ideal for brightening up your spring days with authentic flavours and the vivid colours typical of island tradition.
👨🍳 Preparation
- 1
Boil the shelled broad beans and chopped butternut squash in salted water until tender.
- 2
Blend the cooked vegetables into a smooth purée and set aside in a bowl.
- 3
Make a soffritto by finely grating the onion, then add the crumbled sausage and cook until golden.
- 4
Pour in the white wine and let it bubble away until evaporated.
- 5
Stir in the broad bean and squash purée, cooking gently and adding vegetable stock if needed to loosen the sauce.
- 6
Cook the pasta until just al dente, drain, then toss it through the sauce along with the ricotta and a splash of stock.
- 7
Finish with a drizzle of olive oil, a grind of black pepper, and if you like, some shavings of Sicilian pecorino.
💡 Tips and Variations
- •
For a richer flavour, sprinkle some aged Sicilian pecorino shavings just before serving.
- •
To make a vegetarian version, swap the sausage for fresh porcini mushrooms, which add a lovely earthy depth.
- •
Using artisanal Sicilian durum wheat pasta really brings out the texture and taste of this dish.
- •
Try lightly toasting the broad beans before mixing them with the squash to release a deeper, nuttier aroma.
- •
The secret to this recipe lies in choosing fresh, quality ingredients that tell the story of Sicily in every mouthful.
📦 Storage
- • Store any leftovers in an airtight container in the fridge and enjoy within two days to keep the flavours fresh.
- • You can freeze the cooked dish well wrapped to prevent it absorbing any odours, and keep it for up to a month.
- • To reheat, use the oven at 160°C for about 10 minutes – this helps maintain the texture without drying it out.
🍷 Pairing
This dish pairs beautifully with a Sicilian red like Cerasuolo di Vittoria, which complements the sweetness of the squash and the savoury sausage. Alternatively, a young Nero d'Avola or a fresh Frappato will highlight the fresh, fruity notes. If you fancy something from outside Sicily, a light Chianti Classico or a French Pinot Noir are excellent choices.
Bringing this pasta with fresh broad beans and butternut squash to your table is like sharing a little piece of Sicily, full of tradition and genuine flavours. I warmly encourage you to give this recipe a go and share it with your loved ones – there’s nothing quite like the joy of island cooking to bring people together.
Rate this recipe
Click or tap the stars to rate