Fava Beans with Lemon Ricotta and Garden 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) 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.
