Why You’ll Love This Recipe
This recipe is full of fresh, bold flavors thanks to the pesto and fava beans. It is creamy without being overly heavy and comes together quickly, making it ideal for busy weeknights. The combination of textures—from silky sauce to tender beans—creates a balanced and satisfying dish. It is also versatile and easy to customize with additional ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces pasta (penne, fusilli, or your choice)
1 cup shelled fava beans (fresh or frozen)
1/2 cup pesto sauce
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup pasta cooking water (reserved)
Salt, to taste
Black pepper, to taste
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve about 1/4 cup of the pasta water, then drain.
If using fresh fava beans, blanch them in boiling water for 1 to 2 minutes, then peel off the outer skins. If using frozen, cook according to package instructions and drain.
In a large skillet, heat olive oil over medium heat.
Add the minced garlic and cook for about 1 minute until fragrant.
Stir in the pesto sauce and heavy cream, mixing until smooth and heated through.
Add the cooked pasta and fava beans to the skillet and toss to coat.
Pour in a bit of the reserved pasta water to help create a creamy, cohesive sauce.
Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
Toss everything together until well combined and heated through.
Serve warm with extra Parmesan if desired.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
You can add grilled chicken, shrimp, or pancetta for extra protein. Substitute fava beans with peas or edamame if needed. For a lighter version, use half-and-half instead of heavy cream. Add spinach or cherry tomatoes for extra color and freshness. You can also use a dairy-free pesto and cream alternative for a vegan option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop or in the microwave, adding a splash of water, broth, or cream to loosen the sauce.
This dish is not ideal for freezing, as the creamy sauce may separate and the texture of the beans can change.
FAQs
What are fava beans?
Fava beans are a type of broad bean with a slightly sweet and nutty flavor, commonly used in Mediterranean cooking.
Can I use store-bought pesto?
Yes, store-bought pesto works well and saves time, though homemade pesto offers a fresher flavor.
Do I have to peel fresh fava beans?
Yes, removing the outer skin improves the texture and flavor of the beans.
Can I use a different type of pasta?
Yes, any pasta shape works well, though short pasta holds the sauce nicely.
Is this dish vegetarian?
Yes, as long as the pesto and cheese used are vegetarian-friendly.
Can I make this dairy-free?
Yes, use dairy-free pesto, cream, and cheese alternatives.
How do I keep the sauce creamy?
Add reserved pasta water gradually and avoid overheating the sauce.
Can I prepare this ahead of time?
It is best served fresh, but you can reheat it gently with added liquid.
What can I serve with this pasta?
It pairs well with a fresh salad, garlic bread, or roasted vegetables.
Can I add more vegetables?
Absolutely, vegetables like asparagus, zucchini, or peas work very well.
Conclusion
Creamy Pesto & Fava Bean Pasta is a delicious and elegant dish that combines rich creaminess with fresh, vibrant flavors. Easy to prepare and versatile, it is perfect for both everyday meals and special occasions. With its satisfying texture and bright taste, it is sure to become a favorite in your kitchen.
PrintCreamy Pesto & Fava Bean Pasta
A creamy and vibrant pasta dish featuring herbaceous pesto, tender fava beans, and a rich, silky sauce. Perfect for a quick yet elegant meal with fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 ounces pasta (penne, fusilli, or your choice)
- 1 cup shelled fava beans (fresh or frozen)
- 1/2 cup pesto sauce
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup pasta cooking water (reserved)
- Salt, to taste
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/4 cup pasta water, then drain.
- If using fresh fava beans, blanch for 1 to 2 minutes and peel the outer skins. If using frozen, cook according to package instructions and drain.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and cook for about 1 minute until fragrant.
- Stir in pesto sauce and heavy cream, mixing until smooth and heated through.
- Add cooked pasta and fava beans to the skillet and toss to coat.
- Pour in reserved pasta water gradually to create a creamy sauce.
- Stir in Parmesan cheese and season with salt and black pepper.
- Toss until well combined and heated through, then serve warm.
Notes
- Add grilled chicken, shrimp, or pancetta for extra protein.
- Substitute fava beans with peas or edamame if needed.
- Use half-and-half instead of heavy cream for a lighter version.
- Add spinach or cherry tomatoes for extra freshness and color.
- Use dairy-free alternatives for a vegan option.
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 55 mg
