Tagliatelle with fava beans, Arugula and parmesan

Serve 4 

  • 400 gr of Tagliatelles
  • 1 white onion
  • 400 gr of fava beans (fresh or frozen)
  • 60 gr of parmesan shavings
  • Arugula
  • Olive oil
  • Salt and ground pepper


Cook the tagliatelle «al dente» in a large sauce pan. Save a glass of the cooking water.

In a non-stick sauté pan, sweat the chopped onion with a drizzle of olive oil over low heat.

Add the fava beans and the glass of cooking water to the tagliatelle. Cover and cook for 3 to 5 minutes.

Add the warm tagliatelle on top and stir gently.

Before serving, sprinkle with arugula and parmesan shavings.

Stir gently and serve

The result


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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