Delicious Fresh Fava Bean Pasta Recipe
I seriously can’t believe that fava beans are already here. For those of you in the Northwest, those of us still braving the 50 degree rains and grey skies, summer seems a long ways away. Even though it’s staying light out until 8:30 at night, it doesn’t quite illicit the same excitement when it’s just more daylight to enjoy the rain.
There is solace to be found though. The change of the season, not acutely exemplified in the weather, is delightfully discovered in various available flavors. Arugula, artichokes, strawberries, grapefruit, lemon and limes are all bringing the flavors of spring and a hint of summer to come.
One of my favorites this time of year has finally graced the scene—fava beans. These bright, soft, pea flavored beans are excellent in the simplest of preparations. Mash them with some salt and some oil and spread them onto toasted baguette or make a mint infused hummus like this recipe.
Any way you prepare them they’ll bring a little bit more light to your meal, a taste of times to come with sun and warmth and picnics galore. Enjoy!
This recipe is courtesy of the Food Network Magazine.
- Kosher salt
- 2 1/2 pounds fresh fava beans in the pods, shelled (or 1 1/2 to 2 cups shelled fava beans)
- 1 cup small bow-tie pasta or other small pasta
- 3 Tbsp extra-virgin olive oil
- 1 clove garlic, smashed
- 4 sprigs mint, plus 1 tablespoon finely chopped mint leaves
- 4 sprigs parsley, plus 1 tablespoon finely chopped parsley leaves
- 1 bunch scallions, finely chopped
- 2 Tbsp unsalted butter
- Freshly ground pepper
- Fill a large bowl with ice water.
- Bring a large pot of salted water to a boil.
- Blanch fava beans in water, about 30 seconds.
- Remove and place into ice water, but keep the water boiling for pasta.
- Add the pasta to the boiling water and cook until al dente (still slightly chewy).
- While pasta cooks, drain the beans, peel off their skins by using a pairing knife to cut open one end and pinching out the beans.
- Reserve about 1 1/2 cups cooking water when draining pasta.
- Sauté olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat.
- Cook, stirring, until the scallions are just soft, 1 to 2 minutes.
- Add favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the garlic and herb sprigs.
- Add pasta to the skillet and cook, tossing until it absorbs some of the sauce, about 3 minutes. Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste.
- Add more cooking water to loosen, if needed. Serve warm or at room temperature.