Fresh Fava Beans with Lemon Ricotta and Garden Herbs
About this Recipe
By: Rachel
Fresh fava beans are one of spring’s greatest treasures—nutty, buttery, and vibrantly green. They are in season for a very short time, which makes them all the more special. They shine in simple dishes that highlight their flavor, like this light appetizer of Fresh Fava Beans with Lemon Ricotta.
The Short but Sweet Season of Fresh Fava Beans
Sadly, my favorite vegetables are 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, I look forward to them every season I grow them in my garden, but you can generally find them at Farmers’ Markets from spring through early summer.
Why Fresh Fava Beans Are Worth the Effort
It takes patience to prepare fresh fava beans, which 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 you must blanch and shock in order to remove the outer skin. Once you remove the beans (make a small opening with a paring knife—the bean will pop right out), you’ll finally uncover the true flavor of fresh fava beans, buttery and bright.
Preparing Fava Beans for This Appetizer Recipe
The genius chef Yotam Ottolenghi, whose vegetable-forward dishes are beloved around the world, serves fava beans over ricotta flavored with roasted garlic. However, for this recipe, I prefer to flavor the ricotta simply with lemon zest, tossing the fava beans in a rich, herby pesto. The creamy lemon ricotta balances their naturally nutty flavor, while pistachios and herbs add both depth and freshness. You can find Ottolenghi’s original recipe in his wonderful cookbook, Plenty More.
Enjoying the Best of Fava Bean Season
Fresh fava beans may require a little extra work in the kitchen, but the reward is well worth it. Their unique flavor and vibrant color make them stand out in any dish. So make the most of them if you can manage to find them at the market or if you’re growing your own. With a few more ingredients, you can very well try this fresh fava beans recipe. It’s an easy spring appetizer that your guests will surely love.
For a special-occasion spring meal, try serving fava beans alongside my Grilled Leg of Lamb with Salsa Verde.
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.
Fava Beans with Lemon Ricotta and Garden Herbs
Ingredients
- 8 ounces (225) whole-milk ricotta cheese
- Zest of 2 small lemons (reserve juice of 1/2 lemon)
- Kosher salt and freshly-ground black pepper
- 1 pound (450g) fresh fava beans (measure is without the leathery outer pods)
- ¼ cup (30g) shelled, unsalted pistachios
- 1 cup (25g) each fresh mint, parsley, and arugula
- ½ cup (120mL) olive oil plus more for drizzling over the finished dish
- 1 sliced baguette
Step by Step Instructions
Step 1
- Prepare the fava beans by removing them from the leathery outer shell. Add the beans to a pot of salted, boiling water. Boil for 2 minutes, then add the beans immediately to a bowl of ice water to shock them. Remove and discard the thin covering of each bean.
Step 2
- In a small bowl, mix the ricotta and lemon zest with a generous pinch of kosher salt, and stir to combine. Set aside.
Step 3
- Mash the fava beans lightly with a fork (you still want them to have plenty of texture). Transfer to a medium mixing bowl.
Step 4
- To a food processor, add the pistachios, mint, parsley, arugula, lemon juice, and olive oil, and pulse 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 5
- 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.Serve with fresh or toasted baguette slices, and if desired, a selection of crudités.
