First off, let me tell you how many different ways I came up with spelling fettuccine before I got it right.
And then I gave up and looked it up, because there is no way that a word exists that has two T’s and two C’s and ends with an E. But apparently there is.
There is just something about this dish that will make your taste buds so happy.
There is kind of a lot going on with this recipe, but don’t be scared. You just have to do a few things at once, like broil the peppers while shucking the beans.
Is that even the right verb? Do you shuck a bean? I don’t even know. Moving on.
This recipe has so many wonderful, wonderful things in it. Don’t miss out on any of them, I am begging you!
I know it seems like a pain to saute your leeks and shuck the favas (it IS the write term to use!) at the same time, but embrace your multitasking skills! I am the world’s worst multitasker, and I managed to do this just fine.
So can you! Anyway, this recipe has:
- Oven broiled poblano peppers
- Fava beans
- Sauteed leeks
- Toasted pine nuts
- Freshly grated pecorino cheese (unless you are vegan)
- Thick fettuccine (or a vegan option)
- Butter (or vegan butter)
And if you really have the time to spare, consider making your own handmade pasta, with our help! We also have recipes for potato gnocchi, sweet potato gnocchi, and spelt ravioli. Any one you choose will be the perfect pasta for this dish!
Review our tutorial for cooking pasta in the pressure cooker if you want to save some time.
I know what you are thinking – that’s such a weird flavor combo. But it works. Really well. It’s amazing, even if you are vegan and decide to make any substitutes.
Just try it. You will thank me.Print
Roasted poblano and fava bean fettuccine is the perfect rustic pasta dish. In less than one hour, you’ll have dinner on the table.
- 1 pound fettuccine pasta
- 3 tablespoons unsalted butter
- 2 whole poblano peppers
- 1 pound whole, raw fava beans
- 1/4 cup pine nuts
- 1 leek
- 2 teaspoons olive oil
- 2 teaspoons fresh lemon juice
- Salt and pepper, to taste
- 2/3 cup freshly grated pecorino cheese
- Cook the pasta according to the package directions. After you drain it, place it back in the pot and add the butter, stirring until evenly distributed. Set aside.
- As the pasta is cooking, heat the broiler on your oven and place the whole poblano peppers close under the broiler. Cook for 4-7 minutes, until blackened. Rotate, then continue to cook until all sides are cooked and blackened. Remove from the oven, and set aside to cool.
- While you are roasting the poblanos, set a small pot of water on the stovetop and bring to a boil. Remove the fava beans from their thick casing. Place the beans in the boiling water all at once and cook for about 40 seconds, until most of them float. Strain and set aside.
- Place the pine nuts in a medium skillet, and cook over medium-high heat until fragrant and golden brown in spots. Stir very often. Remove the nuts to a plate to cool.
- Peel the skin off of the cooled poblanos. It should come off rather easily. Cut the top off and slice in half, then run under water to remove any seeds and stuck bits of skin. Slice into 1/4-inch by 2-inch strips.
- Remove the dark green parts from the leek. Starting at the root, carefully cut the leek lengthwise down the middle, going only about half way down to the cutting board. Then slice the leek into 1/4-inch strips.
- Heat a couple teaspoons of olive oil in a skillet (the same one you toasted the pine nuts in), and add the leeks. Saute until nicely golden, stirring often.
- While the leeks saute, remove the skin from the favas. I use my left thumbnail to peel off the very end of a bean, then use my thumb and forefinger of the other hand to squeeze it out.
- When the leeks are done, add the favas and poblanos and cook for just long enough to get it warm, 1-2 minutes. Add the lemon juice and salt and pepper, adjusting to taste.
- Combine the veggies, most of the pine nuts, and about 1/2 cup of the cheese in the reserved pasta pot with the buttered pasta. Mix together and serve with extra pine nuts and cheese on top. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop/Broiler
- Cuisine: Italian
Keywords: pasta, vegetarian, dinner, fava beans, leek, poblano peppers, broiler
A Note on Broiling
Great flavors come with great responsibilities!
The time the poblanos take to broil relies heavily on how close you can get them to your broiler (without actually touching it). The farther they get, the longer the cooking time. I took a rack out of my toaster oven and put it on top of my oven rack to bring them up a little.
Do NOT leave the kitchen while broiling. Your nose will tell you something’s about to burn badly before any timer will!
Once the poblanos are roasted, you are well on your way to enjoying this hearty, flavorful dinner tonight!
Have any of you used fresh fava beans before? What is your preferred method for shucking (?) them? Let us know in the comments below after you rate our recipe.
Be inspired with even more of our favorite pasta dishes, including these vegetarian options:
- Grilled Tomato and Broccolini
- Butternut Squash and Kale Orzo
- Hazelnut Pesto Tortellini
- Rigatoni with Asparagus
- Angel Hair Pasta with Braised Kale
- Linguine with Clam Sauce
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on May 28th, 2015. Last updated: December 30, 2021 at 17:01 pm. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).