Fava Bean Spaghetti with Pesto, Sundried Tomato, and Soppressata

I know that it has been a while since my last post, but I have been quite busy. My husband and I went on a vacation to British Columbia (where we had some of the most amazing fresh, local, and organic food)! I am now spending most of my days preparing for the new classes I will be teaching this year (physics and chemistry). I am very excited to finally be teaching in my true subject area, although I will really miss teaching math (calculus!) and it will be a definite change of pace and environment.

fava bean spaghetti

Fava beans have been fresh at the farmer’s market and they are delicious! The only obstacle is that they require some prep work, but I promise you it is worth the effort.

To prepare fava beans:

  1. Remove the beans from the pods.
  2. Blanch or steam the beans for about 2 minutes to loosen the skin.
  3. Drain the beans in a colander and run under COLD water.
  4. Peel the thick skin off of each bean individually (this is time-consuming). Eventually you will learn the technique to pop them out of the skin quickly, but it comes with practice. 🙂

fava bean spaghetti


Serves: 2 people (easily doubled, tripled, etc.)


  • 1 cup shelled fava beans
  • 200 gr whole wheat spaghetti
  • 2 tbsp extra virgin olive oil
  • 2 tbsp basil pesto
  • 1/4 cup sundried tomatoes, chopped
  • 1/4 cup soppressata, chopped (optional)
  • grated parmigiano reggiano cheese
  • salt, pepper as desired


  1. Prepare the fava beans as per the method above.
  2. Boil a pot of water with some salt.
  3. Add the spaghetti to the water and cook for desired time (al dente is best). To prevent spaghetti from sticking together, you can add some olive oil to the water.
  4. Drain the spaghetti, then place in serving dish and mix in spices, olive oil, pesto, sundried tomato, soppressata, and beans. Our pesto and soppressata is homemade, but store-bought will work as well.
  5. Top with freshly grated parmigiano and serve immediately. Enjoy!

fava bean spaghetti



2 responses to “Fava Bean Spaghetti with Pesto, Sundried Tomato, and Soppressata

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