Recipe courtesy of John Ash

Fresh Fava Beans with Pecorino Cheese

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  • Total: 12 min
  • Prep: 10 min
  • Cook: 2 min
  • Yield: 4 to 6 servings
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4 pounds fresh, young unshelled fava beans

1 pound young, fresh sheep's milk cheese, such as pecorino dolce, pecorino, or fresh ricotta

Extra virgin olive oil

Fresh lemon wedges

Fresh ground pepper and coarse sea salt

Italian bread with a good crust, such as ciabatta


  1. Shell the favas and discard pods. Drop beans into boiling salted water and cook for 1 to 2 minutes. Drain and immediately plunge into ice water. Drain again and remove tough outer skin from each bean. Place beans in a bowl.
  2. Serve with slices of good fresh cheese, a drizzle of olive oil, 1 to 2 drops of lemon juice, freshly ground pepper and a few grains of salt along with a slice of good crusty peasant bread.