Herbed Fava Beans With Pasta Recipes

Steps:

• Bring a medium saucepot of salted water to a boil. Fill a medium bowl with water and ice and set a fine mesh strainer in the bowl. (Be sure to keep ice out of strainer.) Blanch peas for 30 seconds and use a slotted spoon to transfer peas to strainer in ice bath. Let sit for 5 minutes and pull up strainer to drain peas. Repeat process with fava beans, cooking for 1 minute. (You can use same pot of boiling water that you used for peas.) When fava beans have been blanched and cooled, slip off peels.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until 1 minute shy of al dente. Drain, reserving 1/2 cup cooking water.
• In a large skillet, melt 1 tablespoon butter. Add pepper and sauté for 1 minute, or until fragrant. Add 1/4 cup of the cooking water and the remaining butter to pan. Stir until butter is melted and sauce begins to thicken, about 30 seconds.
• Add cooked pasta, pecorino and Parmesan and toss until cheese melts, about 30 seconds. Add peas and fava beans. Toss very well to coat, adding more pasta water if pan seems dry. Season with salt to taste. To serve, sprinkle each portion with more pecorino and drizzle with olive oil. Garnish with chives.

Steps:

• Pour the bottle of Chianti into a large pasta pot and add 2 quarts of water. Add a handful of salt and bring to a boil over high heat. Add the spaghetti and cook to just under al dente, about 8 minutes. Do not drain; you will need the pasta liquid for the sauce.
• While the pasta is cooking, heat a large skillet over medium-high heat. Add the olive oil and sausage to the hot pan and cook, breaking apart the sausage with the back of a wooden spoon. When the sausage is almost entirely cooked, about 4 minutes, add the shallot and garlic and cook an additional 2 minutes, stirring often. Using tongs or a pasta fork, scoop the pasta directly into the pan with the sausage. Sprinkle with 3/4 cup of the Parmigiano-Reggiano and toss with the tongs to combine. Add the mascarpone, fava beans, 1/4 teaspoon salt, the rosemary and about 1 cup of the pasta cooking liquid. Stir with a wooden spoon to combine, adding more pasta liquid as needed to form a sauce and coat the pasta. Serve sprinkled with the remaining 1/4 cup Parmigiano-Reggiano.

Steps:

• Shell the favas and discard pods. Drop beans into boiling salted water and cook for 1 to 2 minutes. Drain and immediately plunge into ice water. Drain again and remove tough outer skin from each bean. Place beans in a bowl.
• Serve with slices of good fresh cheese, a drizzle of olive oil, 1 to 2 drops of lemon juice, freshly ground pepper and a few grains of salt along with a slice of good crusty peasant bread.

Steps:

• 1. Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, stirring occasionally, about 5 minutes. Add garlic, oregano and thyme; cook until garlic is light golden brown, about 1 minute. Using a whisk, mix cornstarch with 1/2 cup water until dissolved. Add cornstarch mixture, wine, chicken bouillon and sugar to skillet. Bring wine mixture to a boil and cook until the sauce is reduced by half, 2 - 5 minutes. Stir beans into sauce and cook until heated through, about 2 minutes more.
• 2. Add cooked, hot pasta to skillet; stir to coat completely with sauce. Divide pasta evenly among serving bowls. Garnish with fresh thyme, if desired.

Steps:

• Bring a large pot of water to a rolling boil over high heat. Salt generously, and add the spaghetti. After five minutes, add the skinned favas. Cook over high heat, stirring occasionally so the pasta doesn't stick together, until al dente, about 10 minutes.
• Meanwhile, in a small skillet, heat the olive oil over medium heat, then add the bread crumbs, marjoram, salt and pepper. Cook, stirring, until crispy, three to four minutes. Turn off the heat, and set aside.
• When the pasta is cooked al dente, remove 1/2 cup of the cooking water and transfer to a large serving bowl. Drain the pasta and fava beans, and add to the bowl. Add the bread crumb mixture, toss together and serve, passing the cheese at the table.