Cooking for a Cause: Pasta with Fava Beans

Servings: 4

We’re kicking off National Nutrition Month® with this tasty and healthy recipe from our Community Kitchen. Follow CFBNJ on social for more recipes and videos from our Chef Paul! Watch him cook it, too.


  • 1½ cups fava beans
  • 6 oz. farfalle pasta
  • 2 tbsp. extra virgin olive oil
  • 6 strips bacon, cut into ½ in. pieces
  • 1½ cups sliced red onion
  • 8 garlic cloves, sliced
  • 3 oz. sliced white mushrooms
  • 1 cup shelled English peas
  • 2 tsp. fresh lemon juice
  • ¼ tsp. kosher salt
  • 1½ oz. shredded parmesan cheese
  • ½ cup freshly cut basil


  • Place fava beans in a large pot of boiling water and cook for 1 minute. Drain and then rinse with cold water. Remove tough outer skins from beans.
  • Cook pasta according to package directions and drain.
  • Heat a large nonstick skillet over medium-to-high heat. Add 1 tbsp. of oil to the pan.
  • Add bacon and sauté for approximately 3 minutes or until bacon begins to brown. Add onion and garlic and sauté for approximately 3 minutes or until tender. Add mushrooms and sauté for approximately 3 minutes or until mushrooms begin to brown. Add fava beans and peas and sauté for approximately 2 minutes.
  • Stir in remaining 1 tbsp. of oil, pasta, lemon juice and salt. Cook for approximately 2 minutes or until thoroughly heated.
  • Remove the pan from the heat. Stir in 3 tbsp. of cheese.
  • Top evenly with remaining 3 tbsp. of cheese and basil.
  • Serve immediately for a hot dish or cool to serve as a salad.
  • Enjoy!