Fettucce with Fava Beans Sauce & Crispy Breadcrumbs

INGREDIENTS:

• 1 Fior di Maiella Dried Fava Beans

• 1 Rummo Fettucce

• 1 Container Sourdough Breadcrumbs

• Parsley

• 1 Small Onion

• 1 Medium Carrot

DIRECTIONS:

1. Soak dried beans overnight.

2. Preheat oven to 400 degrees, spread a baking sheet with a thin layer of bread crumbs, Drizzle with olive oil and a little salt then bake until golden brown. Mince a handful of parsley very finely and mix with the breadcrumbs.

3. Dice one carrot and a small onion as finely as possible then sautee in olive oil until soft.

4. Add soaked fava beans Simmer until beans have mostly broken up and dissolved.

5. Using a stick blender (or a food processor in batches) puree the sauce until uniform, or leave chunks if you prefer. Salt to taste and reduce until fairly thick and creamy.

6. Boil pasta in salted water then add to the sauce with a little pasta water. Combine over heat until brought together.

7. Serve with bread crumbs over top, maybe some maldon salt and a glug of olive oil.