Creamy Green Broad Bean Pasta
Creamy Green Broad Bean Pasta is a vibrant Italian inspired recipe made with conchiglie, broad beans, spinach, ricotta, parmesan, basil, and mint. Inspired by traditional pasta e fave, this dish features a silky green sauce with tender whole broad beans and crunchy pistachios for added texture. This vegetarian pasta recipe is perfect for a fresh summer lunch or an easy seasonal dinner.
🍽️ Servings: 2
Ingredients
- 100 g conchiglie
- 5 g neutral oil
- 5 g butter
- 8 g garlic (1 cloves)
- 50 g baby spinach
- 150 g broad beans
- 25 g ricotta
- 12.5 g parmesan cheese
- 5 g parmesan cheese for serving
- 10 g basil leaves
- A few basil leaves cut into julienne for serving
- 5 g mint leaves
- 0.25 lemon
- 62.5 g pasta water
- 2.5 g roasted pistachio, finely chopped
- Freshly ground black pepper
- Salt
Instructions
- Bring a pot of well salted water to a boil. Add the broad beans and cook for about 5 minutes until tender. Transfer them to ice water, drain, and remove the skins.
- Set aside about one-third of the peeled broad beans for the sauce and keep the remaining two-thirds whole for the final dish.
- Bring a large pot of well salted water to a boil and cook the conchiglie until al dente. Reserve 62.5 g of pasta water before draining.
- Heat the neutral oil and butter in a pan over medium heat until the butter has melted.
- Add the finely chopped garlic and cook for about 30 seconds without letting it brown.
- Add the baby spinach and cook for about 1 minute until just wilted.
- Transfer the spinach mixture to a blender. Add the reserved broad beans for the sauce, ricotta, 12.5 g parmesan cheese, basil, mint, finely grated zest from the lemon, lemon juice, and the reserved pasta water. Blend until completely smooth and glossy.
- Pour the sauce back into the pan and warm it gently for about 1 minute. Stir in the remaining whole broad beans.
- Add the cooked conchiglie and toss until every piece is coated in the silky sauce. If needed, add a little more hot pasta water to loosen the sauce. Season with salt.
- Finish with the remaining parmesan cheese, chopped roasted pistachio, basil julienne, and a few extra grinds of black pepper.
Tips & More Info
Why keep some broad beans whole?
Blending all the beans would create a completely smooth sauce, but reserving part of them adds contrast. The whole beans provide small bursts of sweetness and a more interesting texture against the silky pasta coating.
Green color preservation
Avoid overheating the blended green sauce, as prolonged high heat can dull the fresh color of spinach and broad beans. Warm it gently just until heated through, then combine with the pasta and serve. The less time the sauce spends exposed to heat, the brighter and fresher the final green tone will remain.
Role of lemon in the sauce
The lemon does not make the pasta taste citrusy. Its acidity balances the richness of ricotta and parmesan while making the broad bean and herb flavors feel brighter and more vibrant.
Why use both basil and mint?
Basil brings a sweet, aromatic freshness, while mint adds a cooler herbal note that lifts the richness of the cheese. Together they create a more complex green flavor that feels lighter and more balanced.
Pistachio finishing touch
Roasted pistachios add a nutty depth and a small amount of crunch that contrasts with the creamy sauce. Their natural sweetness also complements the broad beans and makes the dish feel more layered.
Pasta shape matters
Conchiglie works especially well because the shell shape catches the green sauce inside. This allows the pasta to hold more of the creamy mixture, making each bite evenly coated and flavorful.