Fava Bean, Mint & Feta Pasta
A bright, spring-inspired pasta that lets simple ingredients shine. Tender fava beans bring a creamy, nutty sweetness, while fresh mint and salty feta add a refreshing, tangy lift. Tossed with olive oil and a hint of lemon, it is a quick weeknight dinner that tastes like a farmers market in a bowl.
For 4 servings
- prep · ~2 min
Blanch and peel the fava beans.
1.Bring a medium pot of water to a rolling boil.2.Add shelled fava beans and cook for 1 minute.3.Drain and immediately transfer to a bowl of ice water.4.Pinch each bean to slip off the pale outer skin, revealing the bright green bean inside. Set aside.TIPDouble-peeling fava beans removes the tough, bitter skin. If using very young, small beans, you can skip the second peel. - boil · ~12 min
Cook the pasta.
1.Bring a large pot of water to a rolling boil.2.Add salt to the boiling water.3.Add pasta and cook until al dente according to package directions.4.Reserve 1 cup of pasta cooking water, then drain the pasta.TIPSalting the pasta water early is your only chance to season the pasta itself from the inside out. - saute · ~3 min
Sauté the garlic.
1.While the pasta cooks, heat olive oil in a large skillet over medium-low heat.2.Add sliced garlic and cook gently until fragrant and lightly golden, about 2 minutes.3.Be careful not to let the garlic burn, or it will turn bitter.TIPStart with a cold pan and oil together — this gives you more control and helps prevent the garlic from scorching. - mix · ~2 min
Toss everything together.
1.Add the drained pasta and peeled fava beans to the skillet with the garlic oil.2.Pour in 0.25 cup of the reserved pasta water.3.Add lemon juice and lemon zest.4.Toss vigorously over low heat until a light, glossy sauce coats the pasta, about 1 minute. Add more pasta water if it seems dry.5.Remove from heat and fold in the fresh mint and half the crumbled feta.TIPThe starchy pasta water is magic — it emulsifies with the olive oil and lemon juice to create a silky, no-cream sauce that clings to every piece of pasta. - garnish · ~1 min
Finish and serve.
Divide among bowls. Top with remaining crumbled feta, a grind of black pepper, and a tiny pinch of salt. Drizzle with a little extra olive oil and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Double-peel fava beans for the creamiest texture and brightest green color.
- 2Reserve at least 1 cup pasta water — its starch emulsifies the sauce without cream.
- 3Cook garlic gently on medium-low heat; burnt garlic turns bitter and ruins the dish.
- 4Toss pasta and beans over low heat to let the starchy water and olive oil form a glossy coat.
- 5Add mint off the heat to preserve its fresh, peppery flavor.
- 6Serve immediately after topping with feta — the contrast of warm pasta and cool cheese is key.
Adapt it for your goals.
Protein-boost
Add 200g cooked shrimp or shredded rotisserie chicken in step 4 for a heartier meal that still lets the spring flavors shine.
veganVegan
Replace feta with 50g toasted pine nuts and 2 tablespoons nutritional yeast for a creamy, umami finish without dairy.
gluten freeGluten-free
Use your favorite gluten-free short pasta (like rice or chickpea penne) and cook it 1-2 minutes less than directed to avoid mushiness.
low oilLow-oil
Reduce olive oil to 1 tablespoon and use an extra 1/4 cup pasta water to create the emulsion, cutting fat without losing sauciness.
Why this is on our healthy list.
Rich in Plant Protein
Fava beans provide a substantial source of plant-based protein, supporting muscle repair and satiety.
High in Dietary Fiber
Both fava beans and whole-wheat pasta (if chosen) contribute fiber that aids digestion and helps maintain steady blood sugar.
Good Source of Folate
Fava beans are naturally rich in folate, a B vitamin important for cell growth and red blood cell formation.
Eye-Friendly Nutrients
Fava beans contain lutein and zeaxanthin, antioxidants that support eye health and may reduce age-related vision decline.
Low in Saturated Fat
This dish relies on heart-healthy extra virgin olive oil and lean fava beans, keeping saturated fat to a minimum.
Frequently asked questions
For the best texture and color, yes — especially for larger beans. The outer skin can be tough and bitter. If using very young, small beans (spring harvest), you can skip the second peel.
