Paccheri with lemon buffalo cream on velvety beans with a scent of sea

To prepare our paccheri stuffed with buffalo cream on velvety of fava beans, we start from the operation that will steal more time and that is to prepare the beans. Priviamole of the Pod and outer peel that covers them then let's put them aside. Let the shallots wither in medium flame with a tablespoon of oil. As soon as it is ready, add the beans and brown for a couple of minutes then copriamole flush with water and let them cook for 10-15 '. Meanwhile, we will have cooked the paccheri in abundant salt water. While the pasta and the beans cook, put a drizzle of oil in a pan and mingle the mussels previously cleaned then copriamole and let them open. The mussels will be ready in a couple of minutes then get from the fire, pour the water that will have released in the pot of the dough so that it absorbs the aroma and priviamole of the shell by putting them aside for the final impiattamento. At this point the beans will be cooked. With an immersion blender, we get our velvety, which, if it is too dense, we can stretch with the cooking water of the pasta. We fix salt and pepper and prepare for the last step.

The last ingredient to prepare for our dish, is the buffalo cream. In a mixer we put the mozzarella cut into small pieces, add a tablespoon of oil, the grated peel of half a lemon, salt and pepper and mix until we have obtained a cream that will be grainy. We're ready to serve.