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Creamy Broad Bean Pasta: A Vibrant and Indulgent Dish
If you’re looking for a quick, easy, and satisfying meal, this creamy broad bean pasta recipe is a must-try. Whether you call them broad beans, fava beans, or faba beans, these little green gems bring a unique flavor and texture to the dish. This is a vegetarian meal that’s so creamy and indulgent, you won’t even miss the meat. It’s both rich and comforting while remaining light and fresh, making it perfect for lunch or dinner.
With its vibrant colors, delicate balance of flavors, and silky smooth sauce, this dish is as beautiful as it is delicious. Plus, it comes together quickly, with the only real prep work being the peeling of the broad beans. Let’s dive into what makes this dish special, how to prepare the beans properly, and some kitchen tools that will make your cooking experience even better.
Peeling the Broad Beans
Broad beans have two layers of casing that need to be removed before they’re ready to eat. If you’ve never worked with fresh broad beans before, the process might seem a bit tedious, but trust me, it’s worth it! The flavor and texture of freshly peeled beans are far superior to pre-packaged versions.
Step 1: Removing the Outer Pods
The first thing you need to do is remove the beans from their outer pods. To do this, simply snap one end of the pod and pull the string along its length. This should allow you to easily open it up and pop out the beans inside. The outer pod is fibrous and inedible, so it can be discarded.
Step 2: Blanching for Easy Peeling
Once you have all the beans out of their pods, the next step is blanching. This not only helps loosen the inner skin but also preserves their beautiful green color.
1. Bring a pot of salted water to a boil and add the beans. 2. Boil for about 2 minutes. 3. Drain immediately and transfer them to a bowl of ice water.
The ice water stops the cooking process, ensuring the beans stay firm and don’t turn mushy. It also makes it much easier to remove the thin inner skin.
Step 3: Peeling the Inner Casings
After the beans have cooled, it’s time to peel off the inner skins. Gently squeeze each bean between your fingers, and the bright green inner bean should slide right out. Be careful during this process. If you press too hard, you might crush them. Once peeled, the beans are ready to use in your dish!
If you’re short on time or simply don’t want to go through the peeling process, you can sometimes find pre-peeled broad beans at specialty grocery stores. While they’re convenient, there’s something satisfying about peeling them yourself and knowing you’re using the freshest ingredients.
Why I Love Using Bell Peppers in This Dish
One of the things that makes this dish so visually appealing is the use of colorful bell peppers. I like to use different colors (red, yellow, green, or orange) because they each have slightly different flavors. Red peppers are sweet and rich, yellow peppers have a milder sweetness, and orange peppers offer a balanced, fruity taste. You can use whichever you prefer, but mixing colors makes the dish more vibrant and exciting.
I also add a bit of red chili pepper for warmth, but I remove the seeds to keep the spiciness subtle. If you love heat, you can leave the seeds in or use a spicier variety of chili. It’s completely up to you!
Cooking in a Cast Iron Skillet – A Game Changer
I always prefer to sauté my vegetables in a cast iron skillet because it retains heat exceptionally well and distributes it evenly. This helps the onions, peppers, and garlic develop a deeper flavor while preventing them from burning. A well-seasoned cast iron pan also adds a bit of extra richness to the dish. If you don’t have a good cast iron skillet yet, I highly recommend getting one. This is the one I use and love: click here to check it out.
The Importance of a Good Cheese Grater and Zester
Cheese is an essential part of this dish, and I personally love using Parmigiano Reggiano because of its deep umami flavor. However, you can use any flavorful cheese you like. Pecorino Romano, aged Gouda, or even a sharp Cheddar can work well. The key is to choose something with enough intensity to complement the creamy sauce. And don’t be shy, add as much cheese as you like!
To get the best texture, invest in a good cheese grater and lemon zester. This will help you grate the cheese finely so it melts beautifully into the sauce and will allow you to zest the lemon effortlessly for extra freshness. This is the one I use and highly recommend: you can find it here.
Fresh Pasta vs. Dry Pasta – Which One Should You Use?
I usually go for fresh pasta in this dish because it has a soft, silky texture that pairs perfectly with the creamy sauce. Fresh pasta also cooks much faster than dried pasta, making this meal even quicker to prepare. That being said, dry pasta works just as well, so don’t worry if you don’t have fresh pasta on hand. A good quality dried pasta will still give you a delicious result. Just make sure to cook it al dente so that it holds up well in the sauce.
A Dish That’s as Delicious as It Is Beautiful
This creamy broad bean pasta is truly something special. The smooth sauce, the tender beans, the sweet and smoky bell peppers, and the slight warmth from the chili come together in perfect harmony. The pop of citrus from the lemon zest lifts all the flavors, while the cheese makes everything irresistibly rich and creamy. Not only does this dish taste incredible, but it also looks gorgeous on the plate. The bright greens from the beans and basil, the deep reds and yellows from the peppers, and the creamy, golden sauce make it a feast for the eyes as well as the palate.
This dish is easy, satisfying, and perfect for a busy weeknight dinner or a casual weekend lunch. Once you try it, I have a feeling it will become a regular in your rotation. So grab some broad beans, get peeling, and enjoy every creamy, flavorful bite!
If you’re looking for a quick, easy, and satisfying meal, this creamy broad bean pasta recipe is a must-try. Whether you call them broad beans, fava beans, or faba beans, these little green gems bring a unique flavor and texture to the dish. This is a vegetarian meal that’s so creamy and indulgent, you won’t even miss the meat. It’s both rich and comforting while remaining light and fresh, making it perfect for lunch or dinner.
Total Time:40 minutes
Yield:3–4 portions 1x
Ingredients
Scale
900 g (2 lbs) unpeeled broad beans (300 g/10.5 oz without the casing)
300–400 g (10.5–14 oz) pasta
1 small onion, chopped
2 garlic cloves, chopped
2 bell peppers, chopped
½ red chili pepper, chopped (with or without seeds)
2 tbsp olive oil
2 tbsp fresh thyme, chopped
1 lemon
2 ½ dl (1 cup) crème fraîche
50–75 g (1.8–2.6 oz) Parmigiano Reggiano, grated
4 basil leaves, chopped
Black pepper, to taste
Salt, to taste
Instructions
Remove the broad beans from their pods and discard the pods.
Bring a pot of salted water to a boil and add the beans. Boil for 2 minutes.
Prepare a bowl of ice water. Drain the beans and transfer them to the ice water to cool.
Once cooled, remove the inner casing by gently squeezing each bean. Be careful not to crush them. Discard the casings.
Heat olive oil in a frying pan over medium heat. Add the chopped onion and a pinch of salt. Sauté until it starts to brown slightly.
Add the chopped chili and bell peppers. Continue frying for a few minutes.
Cook the pasta according to the package instructions. When there is 1 minute left, add the peeled broad beans to the boiling pasta. Drain and set aside.
Add the thyme and garlic to the frying pan. Season with black pepper. Sauté for 1-2 minutes.
Zest the lemon and add it to the pan along with the juice of half the lemon.
Add the drained pasta and beans to the frying pan. Mix well.
Stir in the crème fraîche and grated cheese. Mix until well combined.
Add the chopped basil and gently toss everything together.
Plate the pasta and top with extra cheese if desired. Sprinkle with flaky sea salt and drizzle with olive oil for extra flavor. Enjoy!
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