Fusilli with Fava Beans, Roasted Asparagus, Ricotta, & Mint
A pasta dish made for spring with asparagus, fava beans, and mint all tossed together in a light, lemony ricotta sauce.
Course
Dinner, Entree, Main Dish, Pasta
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings4-6
AuthorJessica Levinson
Ingredients
1cupasparagus cut into 1-inch pieces
1cupwhole cherry tomatoes
2teaspoonsolive oildivided
1 1/2poundsunshelled fava beansabout 1 cup shelled
1poundwhole wheat fusilli pasta
3/4teaspoonkosher saltdivided
Freshly ground pepper
1 15-ouncecontainer part-skim ricotta
1cupgrated Parmesan cheese
1/2cupcoarsely chopped fresh mint
1tablespoonlemon juice
Red pepper flakesoptional
Mint springs for garnishoptional
Instructions
Preheat oven to 400 degrees F. Toss asparagus and cherry tomatoes with 1 teaspoon olive oil, spread on baking sheet, and roast for about 10 minutes until tomatoes are blistering.
Meanwhile, bring a small pot of water to boil and prepare a bowl of ice water. Remove fava beans from pods and cook in boiling water for 1 minute. Remove the beans with a slotted spoon and plunge in the bowl of ice water. Drain. Remove the tough outer skins from beans; discard skins and set beans aside.
Cook pasta according to package directions (do not add salt). Drain pasta, reserving 1/2 cup pasta water. Place pasta in a large bowl; add remaining teaspoon of oil, 1/2 teaspoon salt, and pepper. Toss well.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped mint, lemon juice, remaining 1/4 teaspoon salt, and pepper. Slowly add reserved pasta water to thin the cheese mixture to desired consistency for sauce.
Add roasted tomatoes and asparagus, fava beans, and cheese mixture to pasta; toss to combine.
Serve garnished with mint sprigs and red pepper flakes, if desired.