Butterfly Pasta and Fava Bean Mold / Timballo di Farfalla e Fava
Buttery farfalle pasta and creamy fava beans baked together with Fontina and mozzarella, served with a cherry tomato and cream sauce. Perfect for impressing guests!
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.ciaoitalia.com.
Ingredients
- 1¾ pounds cherry tomatoes
- 1 tablespoon butter
- ½ cup heavy cream
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ½ teaspoon salt
- Filippo Berio extra-virgin olive oil spray
- 2 large bay leaves
- ¼ pound pancetta, diced
- 4 toquarts water
- 1 tablespoon salt
- 2½ cups shelled fresh fava or lima beans
- 1 pound farfalle pasta
- ½ pound Fontina cheese, rind removed and diced
- One ¼-pound fresh mozzarella cheese ball (fior di latte), diced
- 3 tablespoons Half & Half
- Grinding of white pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Baked Farfalle Pasta
panomnom.com
Creamy Farfalle Pasta
panomnom.com
How to Make Baked Farfalle Pasta at Home
panomnom.com
How To Make Pesto Farfalle – Zupan’s Recipe
zupans.com
Recipe of Baked Farfalle Pasta
panomnom.com
How to Make Creamy Farfalle Pasta at Home
panomnom.com
Recipe of Creamy Farfalle Pasta
panomnom.com
Irresistible Baked Feta Pasta
albakaratalthalath.com