Fava Beans & Pasta

My meeting today took me near one of my favorite farms – Highland Orchards in Wilmington, DE.  They grow naturally, and grow a lot of fruits and vegetables that I do not, so I am like a kid in a candy store when I go into their shop.  Today I bought blackberries, black raspberries, red raspberries, snow peas (which I ate on the drive home), apples, spring onions and fava beans.  I am realizing that I am buying a lot of spring onions, perhaps I will grow them for next year.

I will post the raspberry scone recipe another day, but tonight it was pasta and fava beans.  I have never cooked fava beans before so it was part recipe reading and part experimenting with what I know we like.  The result was a tasty, satisfying dish that I would definitely make whenever I have access to fresh fava beans.

Fava Beans and Pasta

1 pound fava beans in the pods (or more) (from Highland Orchards)

8 ounces of small pasta

1 generous Tbsp olive oil

1 clove garlic, sliced

2 large sprigs of parsley, finely chopped (from the garden)

2 spring onions, green part only, chopped (from Highland Orchards)

1 Tbsp lemon juice

1 Tbsp butter

salt and freshly ground pepper to taste

First, prep and cook the favas:  shell them from the pods.  Bring a large pot of salted water to boil and prepare a bowl of ice water.  When the water boils, add the favas and blanch for 30 seconds.  Remove with a slotted spoon and put in the ice water.  Let it cool about 5 minutes.  Drain the beans and remove their skins.

Bring the water back to a boil and add the pasta, cook according to directions.

In a skillet, heat the olive oil over medium heat and cook the garlic, parsley and spring onions (reserve 2 Tbsp for garnish) til the scallions are soft, about 1 – 2 minutes.  Add the fava beans and about 3/4 cup of the cooking water. Simmer until the favas are tender, about 8 – 10 minutes.  Add the lemon juice.

When the pasta is done, drain it and add to the skillet, cooking and tossing til the pasta is coated .  Stir in the butter, salt and pepper to taste.

Garnish with reserved scallions.

Serves 4


2 Comments Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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