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Maccheroni al Ferretto with Fresh Fava and 'Nduja

Print Recipe
Servings 2

Ingredients
  

  • 2 pounds fresh fava
  • 1 tbsp olive oil, plus extra for drizzling over finished dish
  • 1/2 pound fresh maccheroni (recipe below)
  • 2 garlic cloves, minced
  • splash dry white wine
  • 2 ounces 'nduja, broken into pieces
  • small handful of fresh mint, chopped
  • small handful of fresh basil, chopped
  • salt to taste
  • freshly grated Pecorino
  • lemon zest

Instructions
 

  • To prep the fava beans: Take the fava beans out of their outer pods. Bring a pot of salted water to a boil. Prepare an ice-water bath. Drop the shelled fava beans into the boiling water. Cook, about 2 minutes, until just tender. Drain and immediately drop into the ice-water bath. Drain again. Peel the fava from their inners shells.
  • For finishing the dish: Bring a pot of salted water to a boil. Drop in the pasta and cook until al dente, aboout 5 minutes.
    Heat 1 tablespoon olive oil in a skillet. Add the garlic and saute a minute or two. Add the shelled fava. Add a splash of white wine (or alternatively pasta cooking water).
    Add the cooked pasta to the skillet. Add 'nduja and swirl to combine. When heated through, add the fresh herbs. Toss to combine. Taste and season with salt.
    Divide amongst bowls. Serve topped with extra grated Pecorino, lemon zest and a drizzle of extra virgin olive oil.