About this Recipe

By: Rachel

Sadly, my favorite vegetables seem to be those with the shortest growing season (or perhaps that is simply because we are all inclined to want what we can’t easily have)! Fava beans are among them—sweet, nutty, and buttery with a pleasing bright-green hue, they are a treat every season. I grow them in my garden, but you can generally find them at Farmers’ Markets from late spring through early summer. They are often available frozen, dried, or canned at Middle Eastern specialty markets, though nothing compares to fresh.

It takes patience to prepare them. Fava beans grow in large, thick, leathery pods (the first time I brought them home, my husband remarked on the “giant green beans” we were going to eat). Inside each pod are 4-5 large beans, which must be blanched and shocked in order to remove the outer skin. Once removed (make a small opening with a paring knife–the bean will pop right out), you will find your prize.

The genius chef Yotam Ottolenghi, whose vegetable-forward dishes are beloved around the world, serves fava beans over ricotta flavored with roasted garlic. However, I prefer to flavor the ricotta simply with lemon zest, tossing the fava beans in a rich, herby pesto.

Ottolenghi’s original recipe can be found in his wonderful cookbook, Plenty More.

Fava Beans with Lemon Ricotta and Fresh Herbs

Inspired by Ottolenghi, this seasonal appetizer includes buttery fava beans, rich pistachio pesto, and decadent ricotta flavored with bright lemon zest.

Print Recipe

Ready In 30

Meal Type Appetizer, Salad, Side Dish

Good For Spring

Servings 3

Ingredients

8 ounces (225) fresh whole-milk ricotta cheese
Zest of 2 lemons
Salt and freshly ground black pepper
1 pound (450g) fresh fava beans, shelled, blanched, and outer skins removed (measure is without the leathery outer pods)
¼ cup shelled, unsalted pistachios
1 cup fresh mint
1 cup fresh parsley
1 cup fresh arugula
Juice of ½ small lemon
½ cup olive oil, plus more for drizzling over the finished dish
1 baguette, sliced
If desired, reserve a few leaves of mint and parsley for garnish, along with a few pistachios. I like to garnish with some fresh spring vegetables, such as radish.

Step by Step Instructions

Step 1

In a small bowl, mix the ricotta and lemon zest with a generous pinch of kosher salt, and stir to combine. Set aside.

Step 2

Mash the fava beans lightly with a fork (you still want them to have plenty of texture). Transfer to a medium mixing bowl.

Step 3

To a food processor, add the pistachios, mint, parsley, arugula, lemon juice, and olive oil, and process to your desired texture. Transfer to the mixing bowl with the fava beans. Stir to combine, and season to taste with salt and pepper.

Step 4

Spread the ricotta over a serving plate. Top with the fava bean mixture, and garnish, if desired, with parsley, mint, and pistachios. Drizzle generously with olive oil.

Step 5

Serve with fresh or toasted baguette slices, and if desired, a selection of crudités.

Beverage Pairing

By: Olivia

This nutty, herbaceous, zesty, and fresh recipe requires an equally complex wine. Please welcome to the stage, orange wine! Also known as amber wine, orange wine is an ancient wine with origins in Georgia and Slovenia. Like rosé with red grapes, orange wine is made using white grapes with extended skin contact that imparts color in the wine, among many other characteristics. These wines are known for their notes of stone fruits, dried fruits, flowers, and honey with a fuller body and tannin structure. We at Violet Wine adore the Lunaria ‘Ramoro’ Pinot Grigio with all of its floral, fruity, and savory qualities.