Fava Bean Pesto With Mint And Anchovy Recipes

FAVA BEANS WITH CRèME FRAîCHE AND MINT

Steps:

• To prepare the favas, split open the pods and remove the beans. Meanwhile, bring a saucepan filled with salted water to a boil over high heat. Place a bowl filled with ice water near your stove top. Drop the beans into the boiling water and cook for 3 minutes (this is longer than most recipes instruct because the beans are not cooked again). Drain the beans and quickly plunge them into the ice water. With your fingernail, pierce the skin of each bean near one end and squeeze the bean gently to pop free of the skin. Don't worry if the beans separate into halves. You should have about 2 cups beans.
• In a bowl, whisk together the crème fraîche, olive oil, and salt and pepper to taste. Add the fava beans, mint leaves, and lemon zest and toss to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours before serving to chill and allow the flavors to meld.
• Taste and adjust the seasoning with salt and pepper before serving. Serve chilled.

PASTA WITH MINT PESTO AND FAVA

Steps:

• Bring a small pot of water to a boil; add 1 tablespoon salt. Blanch fava beans until bright green and tender when pinched, about 2 minutes. Transfer beans with a slotted spoon to a colander and run under cold water to stop the cooking. When cool, peel off the tough outer skins, squeezing the beans from the skins (discard skins).
• Pulse almonds with garlic in a food processor until coarsely ground. Add cheese and the oil; process to a coarse paste. Add mint, and pulse a few times until coarsely chopped. Season with salt and pepper. Transfer to a small bowl, and top with a thin layer to preserve the color.
• Bring a large pot of water to a boil; add 2 tablespoons salt. Cook pasta until al dente according to package instructions (about 4 minutes for dried, 1 minute for fresh); reserve 1/2 cup cooking water, then drain pasta. In a warmed serving bowl, mix pesto with enough reserved cooking water, then drain pasta. In a warmed serving bowl, mix pesto with enough reserved cooking water to form a thin sauce. Add pasta and fava beans, and toss well to combine.
• To serve, divide pasta among four dishes, and top with meatballs; garnish with mint, and sprinkle with more cheese.

FAVES A LA MENTA(FAVA BEANS WITH MINT)

Steps:

• Place the olive oil in a pot over medium heat. Add the onions and bacon and cook until limp. Season, to taste, with salt and pepper. Add the wine and bring to a boil. Add 1 cup of water and return to a boil. Continue cooking until the liquid is reduced by half.
• Add the remaining water and the fava beans and bring to a boil. Lower the heat to a simmer and cook until the fava beans are tender, about 5 to 7 minutes. Add the mint leaves and cook for 1 minute. Serve hot or at room temperature.

FAVA BEAN PESTO

Steps:

• In a blender, puree all ingredients, except the Parmesan, bread, and manouri, until all ingredients are smooth. The pesto should be thick. Season with salt and black pepper. Fold in the Parmesan cheese. Brush the bread with olive oil and grill or toast. Spread the pesto on the toast and top with manouri.

FAVA BEAN PESTO WITH MINT AND ANCHOVY

Steps:

• Fill a medium saucepan with water, add a little salt, and bring to a boil over medium-high heat. While the water is heating, shell the fava beans. Blanch the beans for a minute or two in the boiling water, drain, then shock them in ice water. Peel the skins and set the beans aside. Crush the garlic, mint, and basil with 1/4 teaspoon salt, using a mortar and pestle, then work in the anchovy fillets. Add about 2 tablespoons olive oil, then the fava beans, adding a third at a time. Add 2 more tablespoons olive oil, then the cheese, and finish with the oil. Season to taste. Alternatively, you can blend all the ingredients in a food processor, adding the oil last in a slow, steady stream while the motor is running.

FAVA BEANS WITH SNAP PEAS AND MINT

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
• Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
• Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.