Makaroni ba Sos Baqla (ماکارونی با سس باقلا) — Persian Fava Bean Cream Sauce Pasta

• 300 gFrozen peeled fava beans (thawed)
• 1 lWater (for blanching fava beans)
• 1 tspSalt (for blanching water)
• 340 gSpiral macaroni (fusilli) (dry)
• 2 tbspOlive oil (plus more if needed)
• 250 gLeeks (white and light-green parts only, cleaned well and thinly sliced)
• 3 clovesGarlic (finely grated)
• 150 gChicken or beef deli meat (halal-certified if needed, cut into thin strips)
• 180 mlHeavy cream (at room temperature)
• 180 mlPasta cooking water (reserved, hot)
• 2 tspLemon zest (finely grated, from 1 large lemon)
• 1 tbspLemon juice (freshly squeezed)
• 1 tspBlack pepper (freshly ground, plus more to taste)

Instructions

1. 1

   Blanch the fava beans to keep their color and remove any raw edge. Bring 1 liter water to a boil, add 1 teaspoon salt, then add thawed fava beans. Boil 3 minutes, drain, and rinse briefly under cool water. Set aside; lightly mash about one-third with a fork for a naturally creamy sauce.

2. 2

   Cook the pasta in well-salted water for a firm, sauce-friendly texture. Bring 3 liters water to a rolling boil, add 1 tablespoon salt, then add fusilli. Cook 1 minute less than package directions (usually 8–10 minutes total). Reserve 180 ml hot pasta water, then drain the pasta.

3. 3

   Build the aromatic base. Heat 2 tablespoons olive oil in a wide skillet over medium heat. Add sliced leeks and cook 8–10 minutes, stirring often, until very soft and sweet with no browning. Add grated garlic and cook 30 seconds until fragrant, lowering heat if garlic threatens to color.

4. 4

   Warm the deli meat gently so it stays tender. Add the sliced chicken or beef deli meat to the leeks and stir for 1–2 minutes, just until heated through. Add the blanched fava beans (including the mashed portion) and stir 1 minute to coat everything in the leek-garlic oil.

5. 5

   Make a light cream sauce that clings to spirals. Reduce heat to low and pour in heavy cream, stirring constantly for 2 minutes. Add 120 ml of the reserved hot pasta water and simmer 2–3 minutes until glossy and lightly thickened. If it looks too thick, add the remaining pasta water gradually.

6. 6

   Finish with lemon and pepper for a Persian-inspired lift. Add drained pasta to the skillet and toss 1–2 minutes until evenly coated. Turn off heat, then stir in lemon zest, lemon juice, 1 teaspoon black pepper, and 1/2 teaspoon salt. Rest 2 minutes, then taste and adjust salt and pepper before serving.