Troccoli with Broad Bean Pesto

Name: Troccoli with Broad Bean Pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Troccoli pasta 0.9 lb; Pistachios shelled ½ cup; Burrata cheese 1.8 oz; Lemon peel to taste; Fava beans shelled (2.2 lbs to shell) 1 ½ cup; Pecorino Romano PDO cheese grated 2.5 oz; Basil 1 cup; Extra virgin olive oil 5 tbsp; Thyme to taste; Black pepper to taste; Fine salt to taste

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748

Calories per serving

Vegetarian

Energy Kcal 748
Carbohydrates g 88.6
of which sugars g 6.6
Protein g 22.7
Fats g 33.6
of which saturated fat g 8.48
Fiber g 6.9
Cholesterol mg 34
Sodium mg 656

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Troccoli pasta is like a breath of fresh spring air in Puglia—really. This regional favorite comes with a creamy twist, thanks to a fresh fava bean pesto that's super simple and quick to whip up. Troccoli, thicker and square-cut like spaghetti alla chitarra, is classic Southern Italy. Folks in Puglia love it for its bite and how it soaks up all that rich, velvety sauce. And the sauce? The combo of bright green broad beans, a drizzle of good olive oil, and just the right touch of garlic turns into a homemade pesto that’s all about fresh flavors. Each forkful gets more special with shreds of cool, soft burrata and a sprinkle of toasted pistachios that add a bit of crunch. Seriously good. This isn’t just any plate of pasta; it’s got the whole vibe of a sunny Italian spring table, and everyone gets in on the fun when you pass it around family-style.

For anyone who loves Italian pasta recipes that capture the season, this is a winner. Honestly, the secret lies in the mix of tender broad beans and the mild, milky burrata, giving you a moist and lush feel that’s tough to beat. Troccoli is the real deal when it comes to traditional Apulian dishes. You might even find locals using the old-school troccolaturo tool to roll it out by hand—which is great. Perfect for sharing with friends outside or for a relaxed Sunday lunch—pretty much. Pistachios on top bring an extra layer, making every bite a little different—sometimes crispy, sometimes extra creamy. Compared to northern Italian pastas, this Pugliese version keeps it simple, focusing on the vegetables and the pasta itself. You don’t need fancy ingredients—just fresh broad beans, pasta, and a couple of toppings. You get a big taste of authentic Italian cuisine that feels like a celebration. So here's the thing, that’s what makes troccoli with fava bean pesto a true spring staple in Southern Italy, offering both flavor and a touch of culinary tradition with every bite.

INGREDIENTS

748

Calories per serving

Troccoli pasta 0.9 lb (400 g)

Pistachios ½ cup (60 g) - shelled

Burrata cheese 1.8 oz (50 g)

Lemon peel to taste

for the broad bean pesto: Fava beans 1 ½ cup (150 g) - shelled (2.2 lbs to shell); Pecorino Romano PDO cheese 2.5 oz (70 g) - grated; Basil 1 cup (20 g); Extra virgin olive oil 5 tbsp (70 g); Thyme to taste; Black pepper to taste; Fine salt to taste

Preparation

How to prepare Troccoli with Broad Bean Pesto

To prepare the troccoli with broad bean pesto, you will need 5.3 oz of shelled broad beans, without the outer skin 1. Pour them into the container of a mixer 2, add some thyme leaves 3,

the basil leaves 4, the grated pecorino cheese 5, the oil 6, salt, and pepper.

Add a little water to obtain a smoother pesto 7. Then blend everything to get a cream 8 and if it is too thick, add a bit more water. At this point, pour the pistachios into a hot pan 9

and toast them for about 4 minutes 10. Let cool slightly, then chop them coarsely 11. At this point, cook the troccoli in plenty of boiling salted water to taste 12.

In the meantime, pour the pesto into a pan 13, add a ladle of pasta cooking water 14, and heat over low flame. When the pasta is al dente, drain it and transfer it to the pan 15.