Broad Fava Bean And Pea Farfalloni

I am submitting this recipe for Broad Fava Bean And Pea Farfalloni to Presto Pasta Nights, which is being hosted this week by Kirsten – From Kirsten’s Kitchen To Yours

I wanted to write a series of recipes to submit to a magazine for consideration and started with the concept of doing pasta recipes. But, in the very month I wanted to send them in, the magazine did a whole series in preparation for the Argus Cycle Tour. Completely having missed the boat on that one, I saved the recipes but once again, pasta was in fashion with the Comrades Marathon. I am going to put my thinking cap on and come up with another series of recipes for the magazine, but in the meantime I will share with you the recipes I jotted down. Fava beans in Italy are known as broad beans here and in the UK and are a vibrant green bean that has to be double podded to enjoy to their fullest. This takes time and effort, but it is well worth it. Medically these beans are quite interesting and so I would recommend that you do not eat them raw. They are rich in tyramine and so should be avoided if you are taking Monoamine Oxidase Inhibitors.  However, if you have Parkinson’s disease or hypertension, they are a recommended addition to your diet.

Broad Fava Bean And Pea Farfalloni
Broad (Fava) Bean and Pea Farfalloni
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Broad Fava Bean And Pea Farfalloni

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime


  • 140 g broad beans
  • 15 mls olive oil
  • 1 large shallot chopped
  • salt and freshly ground black pepper to season
  • 1 clove garlic chopped
  • 140 g frozen peas
  • 30 mls cream
  • 15 mls fresh thyme leaves picked


  • put the water for your pasta on to boil
  • when your pasta water has boiled, place the broad beans into the water and boil for 5 minutes
  • remove and refresh in cold water
  • now start cooking your pasta as per the packet instructions
  • in a large frying pan, heat the oil
  • sauté the shallot until soft
  • season with salt and add the garlic
  • when the garlic is soft, add the peas
  • add the cream and season to taste
  • add the thyme and allow to gently cook while you pod your broad beans
  • add the broad beans and adjust the seasoning before adding the pasta
  • you may need to add 1 tablespoon of the pasta water to loosen the sauce

Click on the links for conversions and notes.

some information sourced from Wikipedia
Lavender and Lime Signature

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18 thoughts on “Broad Fava Bean And Pea Farfalloni

  1. Tandy, sorry to hear about the magazine…but your pasta with the peas and fava beans looks delicious…creamy and so tasty.
    Hope you are having a great week 🙂

  2. Looks delicious but where do your broad beans come from? I thought it was winter over there! We only get them in spring – the last ones are just still around here. I love them and I agree, they are worth double podding. A couple of kilos only take me about 20mn to slip out of their coats – not too long and worth every minute!

    1. I have a confession, I am so behind in my blogging that this recipe was from spring time! I have all these half written posts and recipes. The good thing is at least some of my overseas readers can go shopping today for the ingredients 🙂 Have a great day!

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