Fava Bean Mint And Pecorino Romano Bruschetta Recipes

TAGLIATELLE WITH FAVA BEANS AND PECORIN0 ROMANO

Tagliatelle with Fava Beans and Pecorin0 Romano image

An appetizer that is simple to make, delicious and very appealing.

Yield Makes 6 first-course servings

Number Of Ingredients 7

Ingredients

3 cups shelled fresh fava beans or frozen lima beans, thawed
2 cups coarsely chopped fresh basil
2 large garlic cloves, chopped
1/4 cup olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
12 ounces tagliatelle or fettuccine
1/3 cup freshly grated pecorino Romano cheese

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot.
Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper.
Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot.
Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated pecorino Romano cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.

FAVA BEANS WITH RED ONION AND MINT (FAVE CON CIPOLLA ROSSA E MENTA )

Fava Beans with Red Onion and Mint (Fave con Cipolla Rossa e Menta ) image

Provided by Ursula Ferrigno

Yield Makes 6 (small plate) servings

Number Of Ingredients 5

Ingredients

3 cups peeled shelled fresh fava beans (2 1/2 pounds in pod)
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium red onions, chopped
Fine sea salt
Generous handful of mint, roughly chopped (about 1/2 cup)

Steps:

Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.

PASTA WITH FAVA BEANS & PECORINO ROMANO

Pasta With Fava Beans & Pecorino Romano image

This is simple to make and delicious recipe that really allows the ingredients to shine. It's from "Bon Appétit" (May 1998). It works well with both fava and lima beans. If using fresh fava beans, peel the beans first, then blanch them for 2 minutes in boiling water and plunge them into cold water until you finish the rest of the prep.

Provided by blucoat

Categories One Dish Meal

Time 35m

Yield 6 appetizer portions

Number Of Ingredients 7

Ingredients

3 cups shelled fresh fava beans or 3 cups frozen lima beans, thawed
2 cups coarsely chopped fresh basil
2 large garlic cloves, chopped
1/4 cup olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
12 ounces tagliatelle pasta noodles or 12 ounces fettuccine
1/3 cup freshly grated pecorino romano cheese

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot.
Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper.
Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot.
Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated pecorino Romano cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.

Nutrition Facts : Calories 398.9, Fat 12, SaturatedFat 2, Cholesterol 47.9, Sodium 17.2, Carbohydrate 58.8, Fiber 7.1, Sugar 2.8, Protein 15

FAVA BEAN, MINT, AND PECORINO ROMANO BRUSCHETTA

Fava Bean, Mint, and Pecorino Romano Bruschetta image

Want to give this bruschetta an even brighter flavor? Add some lemon zest into the mix.

Provided by Martha Stewart

Categories Finger Food Recipes

Number Of Ingredients 8

Ingredients

Cooked fava beans
Extra-virgin olive oil
Fresh lemon juice
Chopped mint leaves
Coarse salt and freshly ground pepper
Crushed red-pepper flakes
Toasts
Pecorino Romano cheese

Steps:

Toss cooked fava beans with extra-virgin olive oil, fresh lemon juice, and a few chopped mint leaves, Season with coarse salt, freshly ground pepper, and a pinch of crushed red-pepper flakes. Spoon onto toasts. Top with thin shavings of Pecorino Romano cheese.

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