Serves 2

Recipe by Faith Durand


I love creamy pasta dishes with peas or fresh Fava Beans.  This sounds really delicious, and probably would make a pretty filling meal with a light salad on the side.

1 lb Ballerine or Campanelle Pasta

1/2 lb fresh Fava Beans, shelled

4 strips of thicks-cut Bacon, cut into 1/2” pieces

1 cup Ricotta

1/2 cup Cream

1/2 cup Romano Cheese

1/2 tsp freshly grated Nutmeg

Salt and Pepper, to taste

Bring a large pot of water to boil, add salt, then the beans and cook 3 to 5 minutes, or until tender and bright green.  Drain and set aside.  Fill up the pot with water again, salt and bring to a boil.  Cook the pasta until done.  While the pasta is cooking, peel the beans.  Peel off white skin by pinching through the skin opposite the growing tip.  Press one end of the bean between two fingers to push out the small green bean inside.  Cook the bacon in a heavy saucepan until pink and cooked through.  Drain the grease and return to the heat.  Add the beans and sauté until desired tenderness.  Take off the heat and stir in the ricotta, cream, and cheese, mixing until warm.  Toss with the pasta and nutmeg.  Taste and add salt and pepper to taste.