Whole Wheat Fusilli N°48

with Peas & Fava Beans

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250 g Rummo Whole Wheat Fusilli N°48
250 g fresh fava beans (100g shelled)
400 g fresh peas (100g shelled)
60 g grated parmesan
60 g grated pecorino
2 largish spring onions
1 sprig rosemary
80 g extra virgin olive oil
Salt and pepper, to taste


Begin by shelling the peas and the fava beans. Julienne the onions and set them aside. Heat a large pot of water (which you’ll eventually use for the pasta). Prepare the cheese cream: Combine the grated cheeses in a bowl. Add pepper, to taste. Mix in a ladleful of the boiling pasta water. Mix well, stirring and adding small quantities of cooking water as needed to obtain the right creamy texture. Set aside. In a wide, shallow pan, sauté the sliced onions and a sprig of rosemary in olive oil, until lightly browned. Add shelled fava beans and peas with another ladleful of cooking water. Cook about 10 minutes until tender and adjust salt to taste. Add salt generously to the pot of boiling water. Cook 250 g of pasta for 2 minutes less than the cooking time. Drain the pasta directly into the pan with the fava beans and peas. Sauté for 2 minutes (to complete the cooking of the pasta and to blend the flavors), adding reserved cooking water as necessary to accomplish a sort of dense sauce. Remove from heat. Add the cheese mixture, tossing to accomplish an overall creaminess. Give a final toss in the pan with the remaining olive oil, adding more grated cheese, to taste, then plate with a final grating of cheese and pepper.