Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Tagliatelle with Fava Beans, Mascarpone and Prosciutto Recipe

Looking for an easy Tagliatelle with Fava Beans, Mascarpone and Prosciutto recipe? Learn how to make Tagliatelle with Fava Beans, Mascarpone and Prosciutto using healthy ingredients.


Submitted by fattbone

Makes 4 servings



Fava beans are delicious, but they require a bit of work. They must first be removed from their long, green pods, and each individual bean is covered with a tough skin that must be removed before cooking (unless the beans are very young and fresh). To peel, plunge the beans into boiling water and blanch for about 1 minute. Drain and rinse under cool water. The skins should slip off easily when the beans are pinched between the thumb and forefinger; use a paring knife to help remove stubborn skins.

Recipe Ingredients for Tagliatelle with Fava Beans, Mascarpone and Prosciutto

3 tbs. unsalted butter
3 tbs. extra-virgin olive oil
1 leek
1 lb. soy beans
1 cup chicken stock
1 lb. fettuccine
1/2 cup mascarpone cheese
1/4 lb. prosciutto
1/4 c basil
1/2 cup grated Parmigiano-Reggiano cheese

Recipe Directions for Tagliatelle with Fava Beans, Mascarpone and Prosciutto

  1. In a large fry pan over medium heat, melt the butter with the olive oil. Add the leeks and sauté until soft, 5 to 6 minutes. Add the fava beans, salt, pepper and nutmeg and sauté for 1 minute. Add the stock and simmer until the beans are just tender to the bite, about 4 minutes.

  2. Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Generously salt the water, add the pasta and cook until tender, 1 to 3 minutes.

  3. Remove the fry pan from the heat and add the mascarpone and lemon zest, stirring until the cheese is melted. (High heat can make mascarpone separate.)

  4. Drain the pasta and transfer to a warmed large, shallow bowl. Add the fava bean mixture and toss briefly. Add the prosciutto, basil and about 2 Tbs. of the Parmigiano-Reggiano and toss to combine. Taste and season with salt and pepper. Serve immediately and pass the remaining cheese at the table. Serves 4.

  5. Adapted from Williams-Sonoma Collection Series,Pasta,by Erica de Mane (Simon & Schuster, 2001).

Categories

Main Dish

Nutrition Facts
Serving Size 405.3g
Amount Per Serving
Calories
1133
Calories from Fat
482
% Daily Value*
Total Fat
53.5g
82%
Saturated Fat
14.6g
73%
Trans Fat
0.0g
Cholesterol
148mg
49%
Sodium
1027mg
43%
Potassium
2431mg
69%
Total Carbohydrates
101.7g
34%
Dietary Fiber
11.0g
44%
Sugars
1.2g
Protein
69.2g
Vitamin A 21% Vitamin C 17%
Calcium 56% Iron 127%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very low in sugar
  • High in iron
  • High in manganese
  • High in phosphorus
  • High in thiamin
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement