Sagne and Fave

A springtime Abruzzese pasta masterpiece of broad beans, mint and pecorino cream!

Course Primo

Cuisine Italian

Servings people

It is very important for this dish that you use fresh sagne pasta and newly picked broad beans, the latter gets bitter as they hang around. Make your sagne using this recipe
Plunge the broad beans into boiling water without salt and cook for 6/7 minutes.
Drain and let them cool. Set aside a mugful of cooking water.
Meanwhile, prepare a pecorino cream with a tablespoon of cold water and the grated cheese. Mix well and set aside.
Peel the broad beans and put them to one side.
Cut the guanciale into matchsticks and finely chopped shallot and put everything in a pan with 2 tablespoons of Extra Virgin Olive Oil. Fry gently for 2 minutes.
Meanwhile, in a blender, blend a couple of tablespoons of the broad beans with a little water from their cooking. Keep aside. the Sagne.
At this point, season the legumes in the pan for a few minutes together with the rest of the sauce, also adding the mint leaves Season with salt, but do not overdo it. Add a pinch of freshly ground pepper.
Add the blended beans, a little pasta cooking water and mix well. The sauce should be fluid and creamy.
Drain the Sagne and let them infuse together with the sauce. If necessary, add a little more of the cooking water.
Finally, remove from the heat, add the Pecorino cream and stir well.
Serve hot Sagne and Fave at the table. If desired, decorate with a few leaves of mint
(Ps If you don't like guanciale, replace it with pancetta. If you can't find Abruzzese Pecorino use Pecorino Romano as an alternative

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