Fava Bean Spring Pasta

This pasta is all about the fava!

Ingredients:

From the Garden:

1 1/2 cups shelled fava beans
Mint - 4 sprigs for garnish, 1 tablespoon finely chopped mint leaves
Parsley - 4 sprigs for garnish, 1 tablespoon finely chopped parsley leaves
1 bunch scallions, finely chopped
1 clove garlic

From the Kitchen:

3 tablespoons extra-virgin olive oil
1 cup bow-tie pasta
2 tbsp. butter
Kosher salt
Pepper

How to Prep Fava Beans

Fava beans also know as a broad bean can be a little labor of love but so worth the end result for this dish.

First select large pods. Using your fingers and nails split the pods in half along the seam. Some people “unzip” the pod by pulling the string along the seam. Remove beans inside and set aside, disposing of the pod shell. We will only be using the beans, and they should be plump, the size of a chapstick lid and look like they have a waxy cover.

Fill a large bowl with ice water.

Bring a large pot of salted water to a boil. Add the fava beans and cook 30 seconds.

Remove with a slotted spoon and transfer to the ice water.

Let cool about 5 minutes (keep the pot of water boiling). Drain the beans, then peel off their skins (they should slip right off).

Pasta Making Time:

Heat the olive oil, garlic, mint sprigs, parsley sprigs and all but 2 tablespoons of the scallions in a large skillet over medium heat. Cook, stirring, until the scallions are soft, 1 to 2 minutes. Add the favas and 1 cup of the reserved cooking water. Bring to a simmer and cook until the favas are tender and the liquid is slightly reduced, 8 to 10 minutes; discard the garlic and herb sprigs.

Add the pasta to the boiling water and cook until al dente. Reserve about 1 1/2 cups cooking water, then drain the pasta.

Add the pasta to the skillet and cook, tossing until it absorbs some of the sauce for a few minutes. Stir in the butter, chopped mint and parsley, reserved scallions, and salt and pepper to taste. Add more pasta water to loosen, if needed.