Day 140 (Farfalle with fresh fava bean sauce)
|
Author: Jessica Laswell Status: published license cc-by-nc-sa tags: pasta, sauce, bean, fava, 052109,
|
Share on TwitterFarfalle with veggies and fresh fava bean sauce. It was surprisingly delicious. We got fresh, in the pod, fava beans in our organic produce box and had no idea what to do with them, luckily they included a recipe.
Err...we both ate it so it's also going to count as our couple picture. I promise I"ll stop being a slacker soon.
Fava bean pasta sauce recipe:
2 T Extra Virgin Olive Oil
1 & 1/2 t minced garlic
1 T finely chopped fresh oregano
1 & 1/2 C chicken/vegetable broth
salt and freshly ground pepper
2 C cooked a peeled fava beans
3/4 lb dry pasta
4 oz piece of pecorino or Parmesan cheese
1. Heat olive oil in a med. saucepan over med high heat until hot. Add garlic and saute briefly until light brown. Stir in the oregano, then add 1 cup stock. Bring to a boil season with salt and pepper and add 1 & 1/2 cups of the fava beans. Simmer to blend flavors, about 3 minutes.
2. Scrape into a blender or food processor and puree with the remaining 1/2 c stock until smooth. Return to the sauce pan and add the remaining 1/2 c fava beans. Simmer gently and taste for seasoning, add salt and pepper
3. Meanwhile, cook pasta until al dente, drain reserving 1/2 c pasta water. Par the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water if necessary, until the sauce is glossy and not sticky. Serve immediately and sprinkle with freshly grated cheese.
4. Drizzle a little extra virgin olive oil over the pasta just before serving.
We also added asparagus and mushrooms. This sauce is kind of like Alfredo but much lighter and more healthy as it does not contain any cream and contains far less cheese.
