Fave, Pecorino and Asparagus Pasta

There are a few dishes in Rome that feel tied to a specific moment in the year, and fave e pecorino is one of them. Traditionally eaten on May 1st, and a staple on Roman tables all spring long, it’s about as simple as it gets: fresh fava beans, pecorino, and a long lunch in the countryside.

Here, that same combination turns into something a bit more substantial. The sweetness of the fava beans and the sharpness of the pecorino are paired with spring asparagus, for a pasta that feels both rooted in tradition and very much of the season. And if you’re after something a little richer, you could also add a bit of pancetta or guanciale, lightly crisped.

Fave, Pecorino and Asparagus Pasta Recipe

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 4-5

Ingredients

• 2 kg / 4 lbs fava beans, in pods
• 1 bunch thin asparagus
• 1 large leek (about 1 cup chopped)
• 4 tablespoons olive oil, plus more to finish
• 1 clove garlic, finely chopped
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 cup young pecorino, coarsely grated
• 500 g / 1 lb pasta (busiate or another good-quality whole grain pasta)

Instructions

1. Remove the fava beans from their pods. If they are very large and tough, peel off the outer skins, otherwise leave them as they are.
2. Trim the woody ends from the asparagus and cut into 5 cm / 2 inch pieces.
3. Finely chop the leek and garlic.
4. Heat the olive oil in a large pan over medium heat. Add the leek, garlic, salt, and pepper, and cook until softened, about 10 minutes.
5. Add the fava beans and ½ cup water. Cover and cook until tender, about 10 minutes, adding more water if needed. Turn off the heat.
6. Bring a large pot of salted water to a boil and cook the pasta.
7. Just before the pasta is ready, add the asparagus to the fava beans and cook over medium heat until just tender, adding a little pasta cooking water if needed.
8. When the pasta is about 1 minute from done, drain it, reserving 1 cup of the cooking water.
9. Add the pasta to the pan with the vegetables, tossing and adding the reserved water a little at a time to help everything come together.
10. Remove from the heat and stir in about three-quarters of the pecorino.
11. Serve topped with the remaining cheese, a drizzle of olive oil, and freshly ground black pepper.