Pasta with dried broad beans and chicory

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Dried fava beans40 g
• Chicory greens150 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Chili pepperto taste
• Saltto taste

Contains: gluten,

In season: November – April

Method

1. Rinse the split dried broad beans, put them in a pan covered by a couple of fingers of cold water and bring to the boil; skim, lower the heat and simmer for about 30 minutes, stirring now and then and adding hot water if needed, until they fall apart.
2. Meanwhile bring a pan of water to the boil and salt it once it boils; wash the chicory well, trim the base and any damaged leaves and cut into roughly 5 cm pieces.
3. Boil the chicory for 5 minutes, until tender, then lift it out with a slotted spoon, keeping the water on the heat for the pasta.
4. In a frying pan heat half the olive oil over medium heat with the crushed garlic and a pinch of chilli, add the squeezed chicory and sauté for 3–4 minutes, until well flavoured; remove the garlic.
5. Add the pasta to the chicory water and cook for the time on the packet, usually 9–11 minutes, until al dente.
6. Mash the broad beans with a whisk or wooden spoon into a soft purée, season with salt and loosen with a little cooking water if too thick.
7. Drain the pasta and dress it with the bean purée and chicory; finish with the remaining olive oil, raw.