140 grams of whole wheat cavatelli
6 jumbo prawns
120 grams of dried beans (or frozen)
laurel, 2 leaves
a dozen of cherry tomatoes
extra virgin olive oil q.b.
1 clove of garlic
Soak the fava beans for a few hours. Put the fava beans in a saucepan with the bay leaves, pour water and cook everything with lid for about 1 hour. Remove the bay leaf, put a pinch of salt and mix with a blender combining hot water or broth if it is too thick. Pour in 2 tablespoons of olive oil and blend for 30 seconds. Set aside the mixture and keep warm. In the case in which the beans were frozen, boil the water and cook the beans according to the time indicated in the package (usually 5-6 minutes).
Bring to a boil the water for the cavatelli. When it boils, add salt and pour the fresh cavatelli.
In a pan heat 1 tablespoon of olive oil and garlic. Remove the garlic and add the prawns, after 1-2 minutes, pour in the brandy and slightly move the frying pan so that the alcohol come into contact with the flame. Flambé until the liquid is absorbed, add the chopped tomatoes, chopped parsley, salt and white pepper. Cook for about 4-5 minutes. Pour two tablespoons of the cooking water of cavatelli. When the pasta is al dente pour it into the pan and mix well blasting for about 1 minute, adding a drizzle of olive oil. Serve by putting in the mashed beans, cavatelli with their seasoning, a bit of lemon zest and a leaf of parsley to decorate.