The trick with fava beans is you can’t forget to take off the second shell! First, you must shell them. Next, bring a pot of water to boil, enough to fully cover the beans. Once they’ve boiled for a minute, empty the pot of water and rinse the beans in a colander enough to cool them. Scratch the remaining slimy shell off of the bean and your good to go.
Vegetarian
Ingredients
2 tbsp extra virgin olive oil
1 cup prepared fava beans: shucked, blanched, shocked and peeled. (See note below.)
Fresh ground pepper
4 oz fresh pasta (fettuccine, etc.)
1/2 cup finely grated Pecorino cheese, plus for more serving
Capers to taste
1 large fresh tomato, diced
Instructions
- Bring a pot of salted water to a boil. Drain
- Heat the olive oil in a large skillet over medium-low heat. Add the prepared fava beans and gently warm in the oil. Season to preference.
- Drop the fresh pasta into the boiling water. When the pasta floats to the top of the water, cook for a little less than one more minute.
- Ladle about 1 cup of pasta water into the skillet with the fava beans. Swirl around and then add the cooked, drained pasta. Raising the heat to medium, continue to cook the pasta in the pan with the water and fava beans until most but not all of the water has been absorbed.
- Remove the pan from the heat, add in the Pecorino Romano cheese. Stir the pasta around to create a cheesy, starchy sauce.
- Add in capers and fresh diced tomato to taste.
- Voila!
Newsletter with this recipe:
https://myemail.constantcontact.com/Multi-Farm-Produce-Boxes-Week-2-.html?soid=1140062124933&aid=MdF6MdedigE