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Horizontal image of a dish of pasta on a rustic wooden surface.

Roasted Poblano and Fava Bean Fettuccine

  • Author: Raquel Smith
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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