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Spaghetti Primavera with Fava and Cannellini Beans Sun Dried Tomatoes Chorizo and Chilli


I love fava beans and March always reminds me of them. They are not quite in season here yet, so I have opted for frozen. They are gorgeous, tender and incredibly fresh. They can be a bit labour intensive, but if you have kids you can easily assign the task of shelling the beans to them.

Believe me, it's worth it! The bright green fava bean looks glorious. They have a nutty taste and pair beautifully with smoky chorizo and the fresh chilli.

And of course you can omit the chorizo and make this vegetarian. Would be equally delicious topped with a soft poached egg.


Spaghetti Primavera with Fava and Cannellini Beans Sun Dried Tomatoes Chorizo and Chilli

Serves 4

Under 30 minutes


200 g. Frozen fava beans

400 g. Spaghetti

150 g. Diced chorizo, Spanish or Portuguese variety

150 g. Grated Grana Padano cheese, plus more to serve

120 g. Cannellini beans, drained