Fava Bean Pasta

Whenever we have a busy week full of work projects, I try to keep a few staples in the house that I would not normally have;  one being dried pasta.  We prefer to make our own pasta, but late nights call for something simple and nourishing. Otherwise, the pizza delivery guy will be getting a call from us.

With well-stocked “fresh” staples such as shallots, yellow onions, herbs, and cheese it is easy to make this delicious pasta dish.  Keeping a variety of fresh vegetables in the house  will make this recipe even easier.  We use whatever is currently in season;  it is really lovely with everything from spring peas all the way to rich butternut squash.

Couple weeks ago we received a surprise package from Oceanmist;  5 pounds of gorgeous fava beans.  The timing was perfect as we were going to be working late, and now we were set for dinner.  Favas do take a bit more prepping but are definitely worth it.  The beans we received were a bit on the larger side;  therefore, I had to peel the outer layer off as well as the inner layer, but there was a sweet surprise instead.  To give the dish a little tang, I added zest from one lemon as well I used some of the fresh ricotta we made; both went really well with the favas.

Feel free to play with this recipe.  Use different combinations of veggies and cheese, such as roasted tomatoes and smokey mozzarella, sweet baby peas with swirls of fresh mascarpone cheese or broccoli pieces with chunks of Gouda;  really it is all about using your imagination.

Recipe:  Fava Bean Pasta
  • 2 cups fresh Fava Beans or your favorite vegetables
  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 1 clove of garlic, minced
  • 1/2 lemon juiced
  • 1/4 cup white wine
  • 3 tablespoons of fresh herb minced, used thyme for this dish
  • zest from one lemon, optional (it went well with favas)
  • cheese, your choice, be creative
  • kosher salt, to taste
  • fresh cracked black pepper
  • 1 lb pasta, cooked according to directions
Bring water to boil and cook pasta according to directions.
If using fresh, it will not take as long.
After cooking the pasta, I like to drain it very well, and then lightly toss with a drizzle of olive oil to prevent sticking.
In a large frying pan heat the olive oil over medium heat.
Add the shallots, stir and cook over low heat, until soft;  about 3 minutes.
Add the garlic, stir.
Add the fava beans or your favorite vegetable of choice along with the lemon juice and white wine, cook until slightly soft but still a little crisp;  3 – 5 minutes.
Add the fresh herb, stir.
Season with salt and pepper.
Remove from the heat.
Toss with the pasta.
Sprinkle in the cheese, and gently stir.
Serve.
Eat.

 

If you like this recipe, check these Meatless Meals: 

 

Comments

  1. Chelsea Fisher says:

    This dish looks great! My family and are going to go vegetarian for a bit, so this will be the perfect start to that.

  2. Marisa says:

    This is very reminiscent to what I made for dinner last night. Looks good!

    Just wanted to tell you I had some delicious Copper River Salmon in Exton, PA this weekend at the Brickside Grille. It was wonderful.

  3. Well, I know what we’re having for dinner tonight… we have everything in stock and vegetables we’re trying to use up. LOve the color and contrast in your pasta and fava beans. Yum!

  4. I agree, busy weeks are the perfect time for pasta. This recipe looks light and tasty!

  5. 5 pounds of fava beans?? I am so jealous! I love those guys. We are still seeing them in our markets after our terrible spring and early summer. Everything here is gorgeous as always.

  6. There are few things more scrumptious than fresh beans… and this is a wonderful way to focus on their subtle sweetness.

  7. Julie Hubert says:

    Pasta for the win. I’ve been craving it lately! Hey, I get to meet you Friday. We’ll be eating pasta. Looking forward to it. (I’m Dana’s friend :) )

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