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.
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.
