Fava Bean Lemon Garlic Pasta

Nothing says spring like favas!

My friend Clarissa works for Out of the Box Collective, a farm to home grocery delivery service, and gets to bring buckets of organic produce and other farm delicacies home with her. Last night she invited me over to create several dishes with her goodies from this week. Drawing inspiration from a collection of seasonal ingredients is my favorite way to design recipes. I learned while selling veggies at markets in Seattle that food speaks for itself when it’s grown in the right soil and makes it to your table not long after harvesting. These bright, fresh flavors were no exception.

Here’s one of our creations:

Ingredients:

1 lb. pasta of your choice (we used brown rice pasta but you can use any type and shape you want–it would work well with spaghetti)

4 large cloves garlic

1/2 lemon

1 Tbs. butter

1 tsp. red chili flakes

3 Tbs. olive oil

2 cups shelled fava beans (approx. 1 lb. of favas in the shell)

freshly grated parmesan (or other hard cheese)

sea salt and freshly ground black pepper

4 eggs (optional)

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Bring a medium pot of salted water to boil. Dump in your shelled fava beans. Favas come in a big pod and then each bean is covered by a membrane. Leave these membranes on as they are much easier to remove after boiling. Boil your favas for 15 minutes. Drain, let cool and remove each individual skin. This is painstaking, but worth it. I promise.

Bring a large pot of salted water to boil for your pasta. Cook until al dente. Drain.

Melt butter and 1 Tbs. olive oil in a large frying pan. Add garlic and sauté until it begins to turn golden. Add chili flakes. Add fava beans and sauté another minute. Salt and pepper to taste before adding your pasta. Turn heat to low and add in pasta. Stir well. Squeeze the juice of half a lemon over the pasta. Add the remaining 2 Tbs. olive oil. Stir well. Taste and salt and pepper if it needs it. Add more olive oil if you find it too acidic. Turn off heat. Pour pasta into a serving dish and top with grated cheese.

I like to then fry up an egg for each person in the garlicky oil that remains in the frying pan and then pop the egg on top of each individual serving. The yolk mixes with the cheese and creates a carbonara-like effect.

Serves 4.

 

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