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 is dried pasta. We prefer to make our own pasta, but late nights call for something simple and nourishing like this recipe for Fava Bean Pasta. 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.
A couple of 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 smoked 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.
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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.